Desserts > French > Teurgoules

Teurgoule with Orange Zest Recipe

Ingredients with Measurements:
- 1 cup of Arborio rice
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1 orange, zest only

Special equipment needed:
- Oven-safe baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 300°F (150°C).
2. Rinse the Arborio rice under cold water and drain.
3. In a large saucepan, combine the rice, milk, heavy cream, sugar, and cinnamon stick.
4. Bring the mixture to a boil over medium heat, stirring occasionally.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Remove the cinnamon stick and stir in the vanilla extract.
7. Pour the mixture into an oven-safe baking dish and cover with aluminum foil.
8. Bake for 2 hours, stirring every 30 minutes.
9. After 2 hours, remove the foil and bake for an additional 30 minutes, or until the top is golden brown.
10. Remove from the oven and let cool for 10 minutes.
11. Sprinkle the orange zest over the top of the Teurgoule.
12. Serve warm or chilled.


Time:
Preparation time: 10 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Preheat the oven to 300°F (150°C).
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 60g
Protein: 6g

Substitutions for ingredients:
- Arborio rice can be substituted with short-grain rice.
- Whole milk can be substituted with almond milk or soy milk.
- Heavy cream can be substituted with coconut cream.
- Granulated sugar can be substituted with honey or maple syrup.
- Cinnamon stick can be substituted with ground cinnamon.
- Orange zest can be substituted with lemon zest.

Variations:
- Add raisins or dried cranberries to the mixture before baking.
- Substitute the cinnamon stick with cardamom pods for a different flavor.
- Add a splash of rum or brandy to the mixture before baking for an adult version.

Tips and tricks:
- Stir the mixture frequently while simmering to prevent the rice from sticking to the bottom of the pan.
- Use an oven-safe baking dish with a lid or cover with aluminum foil to prevent the Teurgoule from drying out.
- Let the Teurgoule cool for at least 10 minutes before serving to allow it to set.

Storage instructions:
Store any leftover Teurgoule in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Teurgoule in the microwave or oven until warm.

Presentation ideas:
Serve the Teurgoule in individual ramekins or bowls for a more elegant presentation.

Garnishes:
Garnish with a sprinkle of cinnamon or a dollop of whipped cream.

Pairings:
Pair with a cup of hot tea or coffee.

Suggested side dishes:
Serve with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the Teurgoule is too dry, add a splash of milk or cream before reheating.
- If the Teurgoule is too runny, bake for an additional 15-20 minutes.

Food safety advice:
- Make sure to refrigerate any leftovers promptly.
- Do not leave the Teurgoule at room temperature for more than 2 hours.

Food history:
Teurgoule is a traditional rice pudding from Normandy, France.

Flavor profiles:
Creamy, sweet, and spiced with cinnamon and orange zest.

Serving suggestions:
Serve warm or chilled as a dessert or breakfast dish.

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Region: French

Taste: Sweet, Citrusy, Creamy, Nutty, Aromatic