CINNAMON RICE PUDDING
We were served this incredibly luscious dessert at Bernard and Paulette Petit's ferme-auberge
in Normandy. Traditionally, teurgoule is made with raw milk. I've tried it with raw and pasteurized,
and though there is a difference, it is fine made with pasteurized. It must be made with whole milk
and short-grain rice, however, to achieve the required smooth richness.
You'll need to make this rice pudding in an earthenware bowl — the taste isn't as rich and deep when
made in glass or enamelware. Find a big (lead-free) mixing bowl, place the ingredients in it, put
it in the oven, and then pretty much forget about it.
Mme. Petit, who gave me this recipe, insists that teurgoule must be made with sugar cubes. I've
tried it with cubes and with regular granulated sugar, and can honestly find no difference whatsoever.
Makes 6 to 8 servings
| (CLICK TO BUY)
3/4 cup short-grain rice, rinsed
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
8 cups cold whole milk
||Preheat the oven to 375°F.|
||Place the rice in a large earthenware mixing 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 put the
bowl on a baking sheet, just in case the teurgoule boils over.)|
||Cook the teurgoule for 1 1/2 hours. Then reduce the oven temperature to 215°F.
Continue cooking for 2 hours.|
||Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven
it is too blisteringly hot to dig into.|
Excerpted from FRENCH FARMHOUSE COOKBOOK copyright © 1996 Susan Herrmann Loomis.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.