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French Baked Rice Pudding (la Teurgoule)

Traditional French baked rice pudding recipe, la Teurgoule. Authentic recipe from the Normandy 'Confrérie de la Teurgoule et Fallue de Normandie'. Made with 4 ingredients, including uncooked rice, they're baked slowly to form a creamy caramel.

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 people
Calories: 168 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 2 litres (1¾ pints/ 4 cups) whole milk
  • 150 g (5½ oz/ 1 cup short-grain rice
  • 180 g (6oz/ ¾ cup + 1 tbsp) sugar
  • 2 teaspoon ground cinnamon or a cinnamon stick
  • pinch salt (fleur de sel)

Instructions

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  1. Preheat the oven to 150°C/300°F (130°C fan/Gas 2).
  2. Place the rice in the dish with the sugar, cinnamon and salt. Mix together with a spoon then, very gently, pour in the milk so that the rice stays at the bottom of the dish.
  3. Bake for an hour, then lower the temperature to 110°C/225°F (90°C fan/gas ¼) and bake for a further 5 hours without disturbing it. It's ready when the film is dark brown and no more liquid underneath.

Notes

  • Serve warm or hot. Traditionally served with le Fallue from Normandy - a sort of brioche that's salty and contains thick cream.
  • Baking dish: Although traditionally made in a deep round terracotta pot, a large enamel Dutch oven is a suitable alternative as distributes heat evenly.
  • Storage: This will keep covered once cool and chilled in the fridge for up to 3 days.
  • Smaller batch: it's easy to halve this recipe for 4 people using a smaller ovenproof dish. Cook for 4 hours.