7 1/2 Hour Rice Pudding (La Teurgoule) Recipe

Welcome to my kitchen, where today I’ll be sharing with you my recipe for an indulgent and delicious dessert – La Teurgoule, or slow-baked rice pudding. This traditional French dessert, also known as Teurgoule or Riz au Lait, has been enjoyed for centuries in the Normandy region of France. With just a handful of simple ingredients and a little bit of patience, you can create a rich and creamy rice pudding that will have your taste buds singing.

This dessert is slow-cooked for 7 1/2 hours, which allows the rice to fully absorb the flavors of the milk, sugar, and spices. The result is a decadent and creamy pudding with a hint of cinnamon and vanilla. Whether you’re looking for a comforting dessert to enjoy on a chilly evening, or want to impress your guests with a traditional French dish, this Teurgoule Rice Pudding recipe is sure to please.

In this article, I’ll be sharing with you all the tips and tricks you need to make this dish a success, including ingredient substitutions, serving suggestions, and storage recommendations. So, let’s get started on this delicious journey!

Why You’ll Love This Recipe

Are you a fan of creamy and comforting desserts? Then you’re going to love this 7 1/2 Hour Rice Pudding, also known as La Teurgoule, a traditional French rice pudding that is slow-baked to perfection. This is not your average rice pudding recipe that you can whip up in just a few minutes. It takes time and patience, but trust me, the end result is well worth it.

What makes this recipe so special? It starts with simple ingredients that you probably already have in your pantry: round rice, sugar, butter, whole milk, cinnamon, and vanilla. But what sets it apart is the slow-cooking process that transforms these humble ingredients into a creamy and luscious dessert that will warm your soul.

The rice is slowly cooked in a mixture of milk, sugar, and cinnamon until it becomes tender and infused with flavor. The long cooking time allows the rice to absorb all the liquid and create a thick and creamy texture. The addition of butter adds richness and depth of flavor, while the pinch of salt balances out the sweetness.

The aroma of cinnamon and vanilla will fill your house as the pudding bakes in the oven for hours, creating a comforting and cozy atmosphere. The result is a dessert that is not only delicious but also visually stunning, with a golden-brown crust on top and a creamy center.

This recipe is perfect for a special occasion, a family gathering, or just a cozy night in. It’s a dessert that will impress your guests and make you feel like a master chef. Plus, it’s a great way to use up leftover rice and milk that might otherwise go to waste.

If you’re looking for a dessert that is both comforting and indulgent, then give this 7 1/2 Hour Rice Pudding a try. You won’t regret it!

Ingredient List

Here are the ingredients you will need for this 7 1/2 Hour Rice Pudding (La Teurgoule) Recipe:

200 g round rice dessert (teurgoule rice)
2 liters whole milk (180 g + 100 ml)
200 g sugar (1 cup)
50 g butter (2 tsp)
1 pinch of salt
1 teaspoon vanilla
1 teaspoon cinnamon
Brown sugar (optional)

These ingredients may seem simple, but when combined and slow-baked, they create a warm and creamy rice pudding that is perfect for a cozy dessert on a chilly night. Make sure to use high-quality ingredients to ensure the best flavor possible.

The Recipe How-To

Slow-cooked to perfection for a rich and delicious dessert.

Now that you know what la teurgoule is and why it’s such a beloved French dessert, let’s get into the recipe how-to.

Ingredients

180g round rice dessert
2 liters whole milk
200g sugar
Cinnamon stick
50g butter
1 pinch of salt

Directions

Preheat your oven to 250°F (120°C).
In a large, oven-safe pot or casserole dish, combine the rice, milk, sugar, cinnamon stick, butter, and salt.
Stir everything together until well combined.
Put the pot in the oven and let it bake for 7 1/2 hours. Make sure to stir the mixture every hour or so to prevent a skin from forming on top.
After 7 1/2 hours, the rice pudding will have thickened and developed a light brown crust on top. Remove from the oven and let it cool for a few minutes before serving.
Serve the la teurgoule warm or at room temperature, garnished with additional cinnamon if desired.

Tips for Perfect Results

Use a large, oven-safe pot or casserole dish to bake the rice pudding. The dish should be at least 4 cups in size to accommodate the volume of the mixture.
Stir the rice pudding every hour while it bakes to prevent a skin from forming and ensure even cooking.
Don’t be tempted to increase the oven temperature or shorten the cooking time. The slow, low-temperature cooking is what gives la teurgoule its creamy texture and caramelized crust.
Use whole milk for the richest, creamiest results.
For a dairy-free version, try substituting coconut milk for the whole milk and coconut oil for the butter.

FAQ
What is the origin of la teurgoule?

La teurgoule is a traditional French dessert that originated in the region of Normandy. It’s known for its creamy texture and caramelized crust, which is achieved by slow-baking rice pudding for several hours.

Can I use brown rice instead of round rice?

No, brown rice won’t work for this recipe. La teurgoule relies on the starch in the rice to thicken and create a creamy texture, which is why round rice is necessary.

Can I make la teurgoule in advance?

Yes, you can make la teurgoule up to 2 days in advance. Store it in the refrigerator and reheat it gently in the oven or microwave before serving.

Now that you know how to make la teurgoule, give it a try and experience the creamy, comforting goodness of this classic French dessert.

Substitutions and Variations

The perfect dessert to warm up your winter nights.

If you want to switch things up a bit, there are a few substitutions and variations you can try with this recipe.

– Rice: The rice used in this recipe is round rice, but you can also use other types of rice such as Arborio or Basmati. Keep in mind that different types of rice may affect the texture of the pudding.

– Milk: Whole milk is used in this recipe, but you can use other types of milk such as almond milk, coconut milk, or even half and half for a creamier texture.

– Sugar: Brown sugar is used in this recipe, but you can use white sugar or a mix of both. You can also adjust the amount of sugar to your liking.

– Spices: Cinnamon is the main spice used in this recipe, but you can also add other spices such as nutmeg or cardamom for an extra flavor.

– Butter: You can omit the butter or use a dairy-free alternative such as coconut oil.

– Baking time: This recipe calls for 7 1/2 hours of baking time, but you can adjust it to your liking. You can also bake it at a higher temperature for a shorter time if you’re short on time.

– Toppings: You can serve the rice pudding as is or add toppings such as fresh fruit, nuts, or whipped cream.

Remember to adjust the ingredients accordingly if you make any substitutions or variations. Don’t be afraid to experiment and make this recipe your own!

Serving and Pairing

A classic French dessert that will transport your taste buds.

This 7 1/2 Hour Rice Pudding is a rich and creamy dessert that can be served either hot or cold. It pairs perfectly with a variety of different toppings, such as seasonal fruits, nuts, or whipped cream.

When serving this pudding hot, I recommend adding a dollop of whipped cream or a sprinkle of cinnamon on top. This will give it a beautiful aroma and a delightful taste. If you prefer it cold, you can add some fresh berries or chopped nuts to give it a little crunch and a pop of brightness.

This dish is also very versatile and can be served as a dessert or as a breakfast treat. Try serving it with a cup of hot coffee or tea for a cozy and comforting start to your day.

For a more indulgent experience, you can also pair this rice pudding with a dessert wine, such as a Sauternes or a late harvest Riesling. The sweetness of the wine will complement the richness of the pudding and enhance its flavors.

No matter how you choose to serve and pair this 7 1/2 Hour Rice Pudding, it is sure to be a crowd-pleaser and a favorite dessert among your family and friends.

Make-Ahead, Storing and Reheating

Indulge in a spoonful of heaven with every bite.

This rice pudding is a great make-ahead dessert, as it can be stored in the refrigerator for several days and reheated without losing its creamy texture and rich flavor. To store the pudding, let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

When you are ready to serve the pudding, simply reheat it in a saucepan over low heat, stirring constantly, until it reaches the desired temperature. You can also reheat it in the microwave, using a microwave-safe dish, stirring every 30 seconds until it’s warm.

One of the best things about this recipe is that it tastes even better the next day, as the flavors have had time to meld together. So, if you have the time, it’s worth making a double batch and storing it for later.

If you want to freeze the pudding, keep in mind that it may change the texture slightly. Thaw the pudding overnight in the refrigerator, then reheat it as described above.

Overall, this rice pudding is a versatile and convenient dessert that can be enjoyed any time of the day or night. Whether you’re making it for a special occasion or just as a sweet treat for yourself, you can rest assured that it will taste just as delicious days later as it did when it was freshly made.

Tips for Perfect Results

To ensure that your 7 1/2 hour rice pudding (La Teurgoule) turns out perfectly every time, here are some tips to follow:

1. Use round rice: For the best texture and consistency, use round rice like Arborio, Carnaroli or Vialone Nano. Avoid long-grain rice which can be grainy and not absorb the milk as well.

2. Slow cook the rice: The key to achieving the velvety, creamy texture of La Teurgoule is to cook the rice slowly over low heat. Don’t be tempted to increase the temperature or you’ll end up with rice that is undercooked on the inside and burnt on the outside.

3. Don’t skimp on the butter: Butter is a key ingredient in this recipe, so don’t reduce the amount or substitute it with margarine or oil. The butter adds richness and depth of flavor to the pudding.

4. Use whole milk: Whole milk is essential in this recipe to make the pudding thick and creamy. Don’t use low-fat or skim milk, as it won’t give you the same results.

5. Add the sugar gradually: To avoid ending up with overly sweet pudding, add the sugar gradually and taste along the way. You can also use brown sugar instead of white sugar for a richer flavor.

6. Use a cinnamon stick: Instead of ground cinnamon, use a cinnamon stick to infuse the pudding with a subtle cinnamon flavor. Be sure to remove the cinnamon stick before serving.

7. Let it cool before serving: La Teurgoule is best served at room temperature or chilled, so be sure to let it cool completely before serving. Don’t worry if the pudding looks a bit runny when it’s hot, as it will thicken as it cools.

By following these tips, you’ll be able to make a delicious and authentic 7 1/2 hour rice pudding (La Teurgoule) that will impress your family and friends.

Bottom Line

In conclusion, this 7 1/2 Hour Rice Pudding (La Teurgoule) recipe is a must-try for anyone who loves creamy, baked rice desserts. With its rich flavors of cinnamon, vanilla, and butter, and its slow-cooked, traditional French preparation, this pudding is sure to impress your taste buds and your guests.

But don’t let the long cooking time intimidate you! This recipe is easy to follow, and the results are well worth the wait. Plus, with its versatility and potential for substitutions and variations, you can make this recipe your own and enjoy it in a variety of ways.

So what are you waiting for? Give this recipe a try and see for yourself why La Teurgoule is a beloved dessert in Normandy and beyond. Whether you’re looking for a comforting, nostalgic treat or a new addition to your desserts repertoire, this slow-baked rice pudding is sure to satisfy.