If you don’t know the Teurgoule yet, it’s time to try! It’s so easy and quick to prepare. Well, it’s still almost 5 hours of cooking time but you just have to put it in the oven and you don’t even have to really watch it. And the result is delicious. I had already proposed you my recipe of rice pudding that I love HERE, cooked in the pan, very soft, like the rice pudding that we buy, but here the teurgoule is creamier, the rice more cooked with a delicious layer made of whole milk and cinnamon. I’ll even give you the internet address where I got the famous teurgoule dish.
Regarding the famous Teurgoule dish, I recommend two sites to buy them. I can’t remember which one I bought it on, but I’m thrilled with it!
There is:
Recipe of the Teurgoule for a dish of 3 liters: (one can adjust the proportions according to the sweet taste of each one and of the required consistency…)
-2 liter of fresh whole milk
-170g of round rice
-190g of sugar
-2 teaspoons of cinnamon powder
Preheat oven to 150°C.
Put the round rice in the teurgoule dish.
Put the round rice in the teurgoule dish.
Put the sugar in a large saucepan (that can hold two liters of milk), add the cinnamon powder and mix well.
Add the milk while mixing.
Place on low heat and bring to a gentle boil.
Pour over the rice directly into the teurgoule dish.
So! Too difficult, isn’t it?
Put in the oven at 150°C for 4h30-5h00.
Note from Bernard:
we can cook the teurgoule harder and shorter and we will then have a more colored crust! To each his own!
The teurgoule is ready!
Enjoy it hot, cold or warm!
It’s always delicious anyway!
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