Normandy Rice Pudding

Or teurgoule as it is called there. This is a Norman word that means “twist mouth”, supposedly because the cinnamon in the recipe was spicy. Well if it’s the 14th century and you only eat meat, bread, butter, milk and eggs, cinnamon is spicy, I suppose. Let’s not time travel and bring along jalapenos. Could change the course of history.

All you need is a casserole dish with a cover, 4 1/4 cups of milk, 1/3 cup of rice (the kind for risotto if you have it), 1/2 cup of light brown sugar and a teaspoon of cinnamon. It cooks for hours and forms a luscious brown skin of starch and cooked milk you are supposed to discard. Personally I like it. I guarantee your dog will like it if you don’t.

Here you go:

Preheat oven to 300 degrees. Combine milk, sugar and cinnamon in a saucepan and bring to a boil. Pour over the uncooked rice you have placed in the casserole dish. Put on the lid and cook for at least 3.5 hours. I have used typical long grain rice and jasmine rice. Still delicious.

As with many simple farm recipes it’s not hard and there is a very short list of ingredients. All you need is time and patience. Like farming itself.

And if you want to taste this in France, book a Normandy tour at Link Paris.

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