(TEURGOULE)
This must be made in a deep, oven-proof earthenware (lead-free) bowl to have its special rich taste!
Ingredients
Makes 6-8 servings
Step 1
Preheat the oven to 375°F.
Step 2
Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
Step 3
Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
Step 4
Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!
Leave a Review
Reviews (1)
Back to TopAs a first time rice pudding cook, I was skeptical 3/4 c of rice would absorb 8 cups of milk, but I was pleasantly surprised. I used a Pyrex bowl instead of an earthenware pot, and it still came out beautiful and delicious. I found the brown skin on top inedible, but the pudding underneath was a creamy, not-too-sweet, caramelly concoction with the consistency a little like overwhipped mashed potato. Just what I was looking for and very easy to put together.
Keluliana
Louisville, KY
2/15/2017
