Teurgoule: rice beneath a brown crust

The proportions and two oven temperatures come from Coutances Tourisme. We use one vanilla pod rather than two.

Serves 8 as a dessert · Preparation: 15 min · Cooking: 360 min · Resting: 50 min

Times are guidelines. Any extra cooking or cooling time is explained in the steps; allow additional time to cool food before storing it.

Equipment

Deep ovenproof earthenware dish of at least 3 l, saucepan and baking tray.

Ingredients

• 2 l whole pasteurised milk
• 150 g round-grain pudding rice, uncooked
• 180 g white sugar
• 4 g ground cinnamon
• 1 vanilla pod

Method

1. Split the vanilla pod. Bring the milk, pod and scraped-out seeds almost to the boil and remove from the heat. Stand the pan in cold water and let the milk cool for about 20 minutes until lukewarm; allow longer if needed. Meanwhile, preheat the oven to 140 °C, conventional heat.
2. Mix the rice, sugar and cinnamon in the dish. Slowly pour in the lukewarm milk. Leave the vanilla pod in for cooking.
3. Put the dish on a baking tray in the oven. Bake for 1 hour at 140 °C, then 5 hours at 120 °C, without stirring. The top will brown; beneath the crust, the rice should be soft and the milk thickened.
4. Check at the edge. If there is still a lot of thin milk, allow more time. Remove the vanilla pod. Let cool for about 30 minutes before serving warm.

Storage

Immediately transfer any portion you want to keep to small, shallow containers so it cools within 2 hours. Cover, refrigerate at 4 °C and eat within 2 days. Do not leave the large warm dish on the worktop for hours.

Allergens

Milk.

Our own wording of Coutances Tourisme’s basic method, with less vanilla.

Sources & image credits →