Ingredients with Measurements:
- 1 cup Arborio rice
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cinnamon stick
- 1/2 teaspoon ground nutmeg
- 1/2 cup slivered almonds
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a large saucepan, combine the Arborio rice, whole milk, heavy cream, granulated sugar, cinnamon stick, and ground nutmeg.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent the rice from sticking to the bottom of the pan.
4. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 20-25 minutes, or until the rice is tender and the mixture has thickened.
5. Remove the cinnamon stick from the mixture and pour it into an oven-safe baking dish.
6. Sprinkle the slivered almonds on top of the mixture and cover the dish with aluminum foil.
7. Bake the Teurgoule for 1 hour, or until the top is golden brown and the mixture is set.
8. Remove the dish from the oven and let it cool for 10-15 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 25 minutes
Temperature:
- Oven temperature: 300°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 420
- Total fat: 20g
- Saturated fat: 10g
- Cholesterol: 60mg
- Sodium: 70mg
- Total carbohydrates: 55g
- Dietary fiber: 1g
- Sugars: 40g
- Protein: 6g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Slivered almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add raisins or dried cranberries to the mixture before baking.
- Substitute the cinnamon stick and nutmeg with vanilla extract or almond extract for a different flavor.
- Use brown sugar instead of granulated sugar for a richer flavor.
Tips and tricks:
- Stir the mixture frequently while it's simmering to prevent the rice from sticking to the bottom of the pan.
- Let the Teurgoule cool for a few minutes before serving to allow it to set and thicken.
Storage instructions:
- Store any leftover Teurgoule in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Teurgoule, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Teurgoule in individual ramekins for a more elegant presentation.
- Garnish with a sprinkle of cinnamon or nutmeg before serving.
Garnishes:
- Cinnamon or nutmeg
- Whipped cream
- Fresh berries
Pairings:
- Serve the Teurgoule with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the Teurgoule is too thick, add a splash of milk or cream to thin it out.
- If the top of the Teurgoule is not golden brown after an hour of baking, remove the aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to store any leftover Teurgoule in the refrigerator to prevent bacterial growth.
Food history:
- Teurgoule is a traditional rice pudding from Normandy, France.
Flavor profiles:
- Creamy, sweet, and spiced with cinnamon and nutmeg.
Serving suggestions:
- Serve the Teurgoule warm or chilled, depending on your preference.
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Region: French