Imagine a dessert so creamy, so rich, and so deeply comforting that it transports you straight to the rustic kitchens of Normandy, France. Teurgoule, the slow-baked rice pudding that has been warming French hearts for generations, is about to become your new obsession. This isn't just another rice pudding - it's a culinary journey that transforms simple ingredients into a luxurious, soul-warming delicacy that will make you fall in love with French home cooking.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 cup Arborio rice
- 4 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins
Instructions
- Preheat your oven to 300°F (150°C). This low temperature is essential for slow baking the rice pudding, allowing the flavors to meld beautifully.
- In a medium-sized saucepan, combine the 4 cups of milk, 1/2 cup of sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir the mixture over medium heat until the sugar is fully dissolved and the milk is warm, but do not let it boil.
- While the milk mixture is heating, rinse the 1 cup of Arborio rice under cold water in a fine-mesh sieve until the water runs clear. This step removes excess starch and helps achieve a creamy texture.
- Once the milk mixture is warm, add the rinsed Arborio rice and 1/2 cup of raisins to the saucepan. Stir gently to combine all the ingredients.
- Transfer the rice mixture into a 2-quart (or similar size) baking dish. Spread the rice evenly across the bottom of the dish.
- Cover the baking dish tightly with aluminum foil to prevent moisture from escaping during the slow baking process.
- Place the covered baking dish in the preheated oven and bake for 2 hours. During this time, the rice will absorb the milk and flavors, creating a creamy pudding.
- After 2 hours, carefully remove the baking dish from the oven. Be cautious of the steam when removing the foil.
- Stir the pudding gently to incorporate any rice that may have settled at the bottom. If the pudding is too thick for your liking, you can stir in a little more warm milk until you reach your desired consistency.
- Let the teurgoule cool for a few minutes before serving. You can enjoy it warm or chilled, depending on your preference.
- For an added touch, consider garnishing each serving with a sprinkle of cinnamon or a dollop of whipped cream.
Tips
- Choose the Right Rice: Arborio rice is key to achieving that signature creamy texture. Its high starch content ensures a luxurious, smooth pudding.
- Low and Slow is the Secret: The 300°F (150°C) temperature is crucial. Rushing the cooking process will compromise the pudding's signature silky consistency.
- Rinsing Rice Matters: Always rinse your rice thoroughly to remove excess starch, which helps prevent a gummy texture.
- Foil is Your Friend: Tightly covering the baking dish traps moisture and ensures even, gentle cooking.
- Customize Your Flavor: While traditional teurgoule uses raisins, feel free to experiment with other mix-ins like sliced almonds or a touch of nutmeg.
- Serving Flexibility: This dessert is delicious both warm and chilled, making it perfect for any season or mood.
- Storage Tip: Teurgoule keeps well in the refrigerator for 3-4 days, so don't hesitate to make a batch in advance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
