Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.
Teurgoule even has a brotherhood, La Confrérie Gastronomique de la Teurgoule which is based in Houlgate and presides over the annual Teurgoule cooking competition. The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe.
- 200 g of semolina sugar
- 175 g of round grain rice
- 1 pinch of salt
- 1/4 spoonful of powdered cinnamon
- 2 L of whole milk (blue label)
- Preheat your oven at 150°C (thermostat 2).
- Mix the sugar, milk, rice, salt and cinnamon in a terrine bowl.
- Put the mix in the oven for 5 hours while making sure no one opens the oven door.
- The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin.
- Let the pudding cool down and serve at room temperature.
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