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The dessert, Regional

Normandy rice pudding (teurgoule)

Teurgoule is a Normandy rice pudding flavored with cinnamon, baked very slowly in the oven until a brown crust forms on top, serving 6 people. It needs just 15 minutes of active work, is made in the morning for the same evening, and is very easy with a cost of €0.80 per person. The key to getting it right is a single rule, never stir it while it bakes.

A teurgoule is Normandy's slow baked rice pudding, cooked for hours in the oven until it forms a deep brown crust scented with cinnamon, pure comfort food.

Normandy rice pudding (teurgoule)
For
6 people
Work
15 min
Total time
5 h 30
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€0.80
Calories per person
300 kcalcalculated by Kiloach, your weight coach

Teurgoule is a rice pudding that takes its time. Over four and a half hours in the oven, the milk slowly transforms, the rice swells gently, and the top forms a deep brown crust that cracks under the spoon. Underneath, the custard stays soft and lightly spiced with cinnamon, never overly sweet. It's an old fashioned dessert, unpretentious, the kind that warms you up as the weather turns cold.

It's the ideal dessert for a family meal that stretches out over an afternoon, a fall or winter Sunday when the oven stays on for hours. It pairs well after a braised dish, a roast chicken, or a gratin, and it appeals to kids and grandparents alike. Served warm with a piece of crust for everyone, it always makes an impression at the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 4 h 40
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, pour all the ingredients into the dish and bake for four and a half hours without touching it. Just before your guests arrive, take the dish out and let it cool to room temperature, it thickens as it cools. At dessert time, ladle it out and give everyone a piece of the brown crust.

The ingredients

6 people

Dairy

  • Whole milk 2 l

Pantry

  • Round rice 150 g
  • Granulated sugaroften in the pantry 150 g
  • Ground cinnamonoften in the pantry 2 tsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Pour the rice, sugar, cinnamon, and salt into a large earthenware dish, add the cold milk, and stir once. 10 min

    Choose a tall dish, the milk puffs up a little as it heats.

  2. Bake at 130°C for 4 hours 30 minutes without touching anything, until the top is deep brown and the rice has absorbed the milk. 4 h 30

    If the crust browns too fast, cover it with parchment paper.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out and let the teurgoule cool to room temperature, it will thicken as it sits.

    The rice keeps absorbing liquid, it turns creamy as it cools.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve it warm or cold with a ladle, giving everyone a piece of crust.

    Give everyone a piece of the brown crust, it's the best part.

Our tips to get it right

  • Use an earthenware dish rather than a metal one, it spreads heat more slowly and gives a more even crust.
  • Check around the 4 hour mark, some ovens run hotter and brown the top faster, keep an eye on it without ever stirring.
  • Let the dish cool on the kitchen counter rather than putting it straight in the fridge, the temperature shock can crack a fragile earthenware dish.

The variations

  • Swap one teaspoon of cinnamon for a split vanilla bean steeped in the cold milk, for a milder version.
  • For kids who aren't fans of cinnamon, use just a pinch and add a little lemon zest instead.
  • Stir in a handful of raisins soaked in warm water when you add the rice, for a richer version.

What to serve it with

  • A glass of Normandy cider to finish
  • Warm applesauce on the side
  • Coffee to end the meal

Storage

Teurgoule keeps for 2 to 3 days in the refrigerator, covered in its dish or in a sealed container. It doesn't freeze well, the rice turns grainy. Eat it cold straight from the fridge or warm it gently in a low oven.

Questions about this recipe

Why didn't my teurgoule form a brown crust?

Your oven probably wasn't hot enough or the bake was too short, the crust forms mostly in the last hour. Check that your oven really reaches 130 degrees Celsius and bake a bit longer if needed.

Can I use low fat milk instead of whole milk?

You can, but the pudding will be less creamy, whole milk is what gives it that signature richness. If you switch, pick the richest milk you can find.

What kind of dish should I bake teurgoule in?

Traditionally a tall glazed earthenware dish, since the milk rises as it cooks. A deep ceramic baking dish works very well too.

Can I double the recipe for more guests?

Yes, as long as you use a dish big enough and deep enough that the milk doesn't overflow. Allow a bit more baking time and watch the crust toward the end.

Can a Normandy teurgoule be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Normandy teurgoule?

Allow 5 h 30 in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in a Normandy teurgoule?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Normandy teurgoule cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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