Tuesday, 3 June 2014

Teurgoule - Normandy Rice Pudding

Posted by Rosie

One of the great things about travelling to a new place is discovering it's local food and drinks.  Normandy is no exception and offers plenty of culinary delights.  It's green fields feed the cows who produce the milk for Normandy cream, butter and cheeses such as Camembert and Livarot.  It's apple orchards grow the apples for Tarte Normande, Cider and Calvados.  It's coastline gives us wonderful seafood.

However, there is one dish that perhaps might not be the first to pop into people's minds when thinking of Normandy Cuisine.   It goes by the unusual name of Teurgoule and is a spiced rice pudding, ideally made with raw Normandy milk and flavoured with cinnamon.  And it is a great example of slow cooking as it takes anywhere between 5 and 7 hours to bake!

Such is the perceived importance of teurgoule that it even has a brotherhood called the Confrérie des gastronomes de Teurgoule et de Fallue de Normandie who oversee an annual teurgoule competition whilst wearing their tradition green and orange cape.  This brotherhood still guard the official recipe, however if you wish to have a go at this delicious pudding here is the unofficial recipe:

Teugoule terrine (Picture from Calvados Tourism)



Serves: 12 

  • 2 teaspoons vanilla sugar
  • 175g caster sugar
  • 175g short grain pudding rice
  • 2 litres milk - raw milk is best otherwise full full fat fresh milk
  • 1 pinch ground cinnamon


  1. Preheat the oven on 150º C / Gas 2.
  2. In a large baking dish*, mix together the sugar, vanilla sugar, rice, milk and cinnamon.
  3. Bake in the oven for 4 1/2 to 5 hours.
*  A traditional teurgoule will be baked in a special teurgoule earthenware terrine as pictured above.  I am however sure it would work just as well in any deepish bowl.
The long cooking time at a low temperature allows the rice to fully absorb the milk and create a delicious thick, caramelised top.  This really is poshed up rice pudding!  If however you don't fancy making this yourself you will find it for sale at most markets.


If this has tickled your taste buds for some French cooking why not have a look at our Pinterest Board - Normandy Cuisince - I am sure it will get your mouth watering!  

I have a traditional terrine but have never yet made a teurgoule - I really must remedy that very soon!  Have you ever eaten or made teurgoule or have you any other comments on our Normandy Cuisine? 
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  1. Mmmm you can't beat a good homemade rice pudding, this looks lovely x #tastytuesdays

    1. I love rice pudding but Simon doesn't - maybe this will be the one that changes his mind!

  2. This is almost like Biko in my country. Instead of cows milk we used coconut milk as it is abundant in my country. The thick brown coconut milk on top is heavenly like this =) #TastyTuesdays

    1. Oh now that sounds GOOD ... wanders off to google Biko!

  3. This sounds yummy. My family is huge fans of rice pudding. They would absolutely love this. Thanks for sharing. #tastytuesdays

  4. Just delicious. I am a huge fan of rice pudding and this reminds me of my mother's-full of cinnamon and vanilla! Yum! Thanks for linking up to #tastytuesdays

    1. Mmmm - I like the idea of adding vanilla and I have vanilla pods just waiting to be used - I bet the Teurgoule officials would not be impressed with that addition though!

  5. I would be tempted to try making this in my slow cooker, sounds delicious!! thanks for sharing x

    1. I reckon that would work - let me know if you do.


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