07 June 2018

Teurgoule - The Traditional Rice Pudding of Normandy

Teurgoule - The Traditional Rice Pudding of Normandy (this photo - teurgoule and fallue) / www.delightfulrepast.com

Since Teurgoule is a dessert traditionally served with Fallue, I got on it right away, while I still had a stash of Fallue in my freezer. If you were here last week for the Fallue, you’ll know that these two French recipes were introduced to me by Phil at As Strong As Soup.

Teurgoule is a long-cooked rice pudding that is a specialty of Normandy. If I were in Normandy, I’d no doubt cook my Teurgoule in the special pottery made for the purpose in Calvados, Normandy. But, instead, I chose to try it in a Corning French White casserole.

Arborio rice wasn’t specified, but it was the only short-grain white rice I had. Though just 2 tablespoons of cream would have brought my 2% milk up to the whole milk called for in Phil’s Teurgoule recipe, I doubled it because, well, cream. And Arborio rice cooks into a creamy texture anyway.

(I'll probably just pick up a quart of whole milk for this whenever I make it, but I only ever have on hand 2% milk because that's what I prefer in my tea; whole milk seems too creamy for tea.)

I usually make stovetop rice pudding, and when I’ve made an oven version it has never been quite like this. Several hours in the oven! The idea is to get a really brown (leathery?) crust, or “skin,” on top and a slightly wobbly pudding underneath, since it thickens further as it cools.

I've never seen a baked rice pudding recipe that didn't call for stirring at regular intervals, so I had to resist the urge. But I finally relaxed into a "we'll just see" attitude, and guess what? It was perfect. Clearly, stirring is not needed.

Knowing I might regret not using the two different temperatures in Phil’s recipe, I settled on an in-between temperature I’d stick with for the whole time since I wasn’t going to be able to turn the oven down after 50 minutes, when I’d be in the middle of my workout.

Can’t tell you the number of times I’ve had too much going on to heed a timer and turn the oven temperature down at some point. So whenever I can avoid that, I do. So I decided on 275F/135C/Gas1 and hoped for the best. Not sure the brotherhood would approve of that.

Yes, there is a brotherhood! The Confrerie de la Teurgoule et de la Fallue de Normandie! And I hope they don’t mind my having a cup of tea with my teurgoule et fallue. Because that’s just how I roll!


Teurgoule - The Traditional Rice Pudding of Normandy / www.delightfulrepast.com



Teurgoule - Rice Pudding

(Makes 6 servings)

1/2 cup (3.5 ounces/99 grams) Arborio or other short-grain white rice
1/2 cup (3.5 ounces/99 grams) sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 quart (32 fluid ounces/946 ml) 2% milk
1/4 cup (2 fluid ounces/59 ml) heavy whipping cream



1 Preheat oven to 275F/135C/Gas1. In buttered 1.5-quart round Corning French White casserole, mix rice, sugar, cinnamon and salt.

2 In 1-quart glass measure, stir cream into milk, then gently pour over the rice mixture, not disturbing it too much. Bake, uncovered, for 4* hours.

* I had intended to cook it for 5 hours, but decided to take it out at 4 hours to ensure it not getting too thick. I like a consistency of somewhere between can use a spoon and must use a spoon, never must use a fork. I don't know what the Confrerie would say to that (my French is quite limited)! 

Might shorten the time to 3 1/2 hours next time to have the pudding less solid after chilling.

3 Allow to cool at least 30 minutes before serving. Even longer if you prefer it at room temperature. It's also good cold. Whatever you like. Keeps, covered, in refrigerator for up to 3 days.


Teurgoule - The Traditional Rice Pudding of Normandy (this photo - teurgoule with fallue) / www.delightfulrepast.com

Don't forget to Pin it and share it!

Jean

56 comments:

Angie Schneider said...

I am still not used to sweetened rice dishes..I guess it's because I grew up eating them plain or savoury. This looks really nice and I would love to have some!

Jean | DelightfulRepast.com said...

Angie, thank you. I think you would really like it. I made a batch with 1/3 cup sugar, and it was good too and barely sweet, which is what I always prefer.

Thomas "Sully" Sullivan said...

Roll on and damn the brotherhood! Yours is a mission of creativity and new directions. You’ve got your own built-in guinea pig upon which to test recipes. I refer to Mr. Delightful. I’ve always known his responses to be candid, whether verbal or conveyed in facial expressions (a nervous laugh and you’re doomed). Can you tell I’m avoiding addressing the rice pudding? Yes, another on my banned list. I think I was frightened by a bowl of tapioca as a baby…

Jeanie said...

This looks pretty yummy. I'm not a real rice pudding aficianado but this sounds very good!

Jean | DelightfulRepast.com said...

I know, Sully. And I love tapioca, too! Wish I could put you in a boot camp of sorts for picky eaters, where I could reintroduce you to some of these things in their best iterations. I might even have to yell a bit!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. It's kind of different from regular rice pudding. That long slow cooking gives it a caramelized effect--very tasty.

Pauline Wiles said...

I adore rice pudding but confess I'm somewhat daunted by the long cooking time.
As for the brotherhood, I was so intrigued by that I looked up their site with a little help from Google Translate. They do indeed sound like a group to be reckoned with!

kitty@ Kitty's Kozy Kitchen said...

Oh dear me, Jean, this rice pudding looks incredible! I can't believe the length of cooking that it requires, but it sounds heavenly. I must try... I love comfort food, and rice pudding and tapioca fit in that category.
Thanks for your recent visits to my blog. I appreciate you and your comments.

Jean | DelightfulRepast.com said...

Thanks, Pauline. No need to be daunted by the cooking time because it's nothing to do with you--it just slowly cooks away while *you* go about your business!

Jean | DelightfulRepast.com said...

Kitty, thank you. It takes a long time, but *you* don't have to do anything--just put it in and take it out!

The Autism Dada said...

I've not tried either of these but they do sound taste. Maybe something new for me to look out for :)

Jean | DelightfulRepast.com said...

Thanks, Sean. Yes, this is a tasty, rather low-sugar, comfort food dessert combination that I recommend!

ellen b said...

Looks delicious.

Pam Richardson said...

Jean, I love rice pudding and this looks delicious! Thanks for,sharing!

Jean | DelightfulRepast.com said...

Thanks, Ellen. It is! I made it twice in one week.

Jean | DelightfulRepast.com said...

Pam, thank you. I'm making it again this weekend.

Mrs Shoes said...

I love rice pudding, but I'm not so sure about the skin.

Tony Grant said...

Good for you Jean, sticking with all things French.France is an amazing country. Have you and Mr delightful been there?

Denise Altman said...

I love rice pudding and this looks yummy! I usually sweeten mine with honey instead of sugar which adds great flavor-may try it with your recipe. I have also baked mine with a handful of dried fruit stirred in, usually craisens, blueberries or cherries.

Jean | DelightfulRepast.com said...

Mrs Shoes, we don't like pudding skin. I scrape it off before scooping out the pudding. The skin just holds in the moisture as the pudding cooks.

Jean | DelightfulRepast.com said...

Tony, Mr Delightful has never been interested in going to France. But maybe one day ...

Jean | DelightfulRepast.com said...

Thank you, Denise. I have occasionally added dried fruits to a rice pudding, but I really prefer the caramelized undertones of the long-cooked Teurgoule unadorned.

Cocoa and Lavender said...

We are both big fans of rice pudding. And I am even a bigger fan of a recipe that can hang out in the oven for several hours without my attention. This is definitely coming to our table once the temperatures go below 100°!

Jean | DelightfulRepast.com said...

Isn't that wonderful, David, when you can just throw something in the oven and forget about it?!

Louca por porcelana said...

Learning about another country's tradition is interesting.I think I would like that rice pudding!Thanks for sharing the recipe and that embroidery napkin,so cute.Hugs,Jean!

Jean | DelightfulRepast.com said...

Thank you, Maristella. And count on YOU to notice the napkin! I love the linens you've collected.

Phil in the Kitchen said...

I'm so pleased to see that I was able to introduce you to the joys of the teurgoule. I love a pudding that needs so little effort. As for the estimable gentlemen and ladies (yes, it's not just men) of the confrerie over in Normandy, I like to think that they'd be more than happy that we're making and enjoying their beloved dishes, even if we do tweak them a bit here and there. However, just in case I'm wrong about the confrerie, I've taken to wearing a false beard and answering only to the name of Clotworthy Skeffington for the next few weeks.

Jean | DelightfulRepast.com said...

Well, Phil, I don't think I could carry off a false beard, but perhaps a dark wig and sunglasses. Hmm, what shall I call myself? Perhaps something like Honoria Braithwaite.

FABBY'S LIVING said...


Oh my, I love Rice Pudding and havent make it in a very long time Thismakes me want to try it dear friend,
Thank you for the recipe and for popping in to visit.
Happy weekend.
Fabby

Jean | DelightfulRepast.com said...

Thank you, Fabby. I'm sure you have the perfect dishes to serve it in, too, since you're the queen of tablescapes!

handmade by amalia said...

This looks like the ultimate comfort food, Jean. Yum.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Amalia. I think so, too.

Margie said...

I usually have rice as a side dish, but I'd love to try this rice pudding as a dessert. Thanks for the visit, Jean.

Jean | DelightfulRepast.com said...

Thanks, Margie. It's a real comfort food dessert!

Heather Keet said...

I've never had a rice pudding but this looks delicious! #DreamTeam

Jean | DelightfulRepast.com said...

Never, Heather? Oh you MUST try *this* one! You just put it in the oven and forget it!

Donna Reidland said...

Oh my goodness, I can't wait to try this! Definitely pinning.

Jean | DelightfulRepast.com said...

Donna, thank you! I think you'll definitely like it.

Jann Olson said...

Oh yum! I love rice pudding!! Thanks for sharing your recipe with SYC Jean.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thank you, Jann. I'm making another batch this morning!

Miz Helen said...

Hi Jean,
Rice Pudding is one of my favorites, I always find it so comforting. Your recipe looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you. I'll be taking another batch of the pudding out of the oven in about half an hour! Love that it requires no stirring, just throw it in the oven and forget about it.

Sandi@ Rose Chintz Cottage said...

I adore rice pudding and tapioca! I consider both comfort food. I have made stovetop and oven baked rice pudding but added raisins and both cinnamon and nutmeg. I also sometimes serve it with a brown sugar sauce over it which I learned from a grandmotherly lady when I was a little girl. I've never tried this one that requires such a long cooking time. It looks wonderful and I love it when you surprise me with a different twist on a recipe. Thanks for sharing, Jean.

Jean | DelightfulRepast.com said...

Sandi, thank you! Those are both lifelong comfort foods for me as well. The thing about this one that bakes so long is that it takes on a more complex flavor, probably from caramelization of the sugars. I just took one out of the oven a little while ago!

Cranberry Morning said...

Just being honest, I'm not sure I could choke down any form of rice pudding, but if yours were here in front of me, I might give it a try. The brioche, on the other hand...

Jean | DelightfulRepast.com said...

Judy, you definitely need to make the fallue! And the rice pudding--well, even Mr Delightful (of all the texture issues) likes it. I like it warm, but he likes it when it's cold and very firm.

Kitchen Riffs said...

I haven't had rice pudding in years! This is a particularly succulent looking version -- really nice. Thanks!

Marilyn Lesniak said...

Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

Jean | DelightfulRepast.com said...

Thanks, John! I hadn't had it in a few years myself. It's the sort of thing I get on a kick with every few years.

Jean | DelightfulRepast.com said...

Marilyn, thanks so much! I'll see you tomorrow morning!

Lucy At Home Blog said...

I had a bad experience with rice pudding as a child (namely, I tried it and didn't like! Haha) so I've never been a big fan, but I have to admit that this looks yummy! #blogcrush

Marisa G Thermofan said...

Hi, Jean. I'm surprised to see your recipe because last week I watched a French program recorded in Normandy. They cooked this r├ęcipe and I liked it.
Yours looks delicious.
Regards from Spain.

Jean | DelightfulRepast.com said...

Lucy, try it again! Try THIS one. People's food tastes change, and something you didn't like as a child might just knock you out now!

Jean | DelightfulRepast.com said...

Marisa, thank you. Funny how one can go a lifetime without ever hearing of something, then hear about it multiple times in a short period!

April J Harris said...

I was so interested to learn about Teurgoule, Jean. I had never come across it before, but I know it's a recipe my family will love. Sharing on Twitter. Thank you so much for your support of the Hearth and Soul Link Party!

Jean | DelightfulRepast.com said...

Thank you so much, April. I really enjoyed learning about teurgoule and sharing it with everyone.

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