Ingredients with Measurements:
- 1 cup of Arborio rice
- 1 cup of white sugar
- 6 cups of whole milk
- 1 vanilla bean
- 1/2 teaspoon of ground cinnamon
- Pinch of salt
Special equipment needed:
- Large oven-safe pot with lid
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a large oven-safe pot, combine the Arborio rice, white sugar, whole milk, and pinch of salt.
3. Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the pot.
4. Whisk the mixture until the sugar is dissolved and the vanilla is evenly distributed.
5. Sprinkle the ground cinnamon on top of the mixture.
6. Cover the pot with the lid and place it in the oven.
7. Bake for 2-3 hours, stirring occasionally, until the mixture has thickened and the rice is cooked through.
8. Remove the pot from the oven and discard the vanilla pod.
9. Serve the Teurgoule warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 300°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 7g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 100mg
Total carbohydrates: 63g
Dietary fiber: 0g
Total sugars: 47g
Protein: 9g
Substitutions for ingredients:
- Arborio rice can be substituted with short-grain rice.
- White sugar can be substituted with brown sugar or honey.
- Whole milk can be substituted with almond milk or coconut milk.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Add raisins or chopped nuts to the mixture before baking.
- Substitute the cinnamon with nutmeg or cardamom for a different flavor profile.
- Use coconut milk instead of whole milk for a dairy-free version.
Tips and tricks:
- Stir the mixture occasionally while baking to prevent the rice from sticking to the bottom of the pot.
- If the Teurgoule is too thick, add a splash of milk to thin it out.
- For a creamier texture, add a tablespoon of butter to the mixture before baking.
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 pot over low heat and stir until heated through.
Presentation ideas:
Serve the Teurgoule in individual bowls or ramekins. Top with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
Garnish with fresh berries or a drizzle of caramel sauce.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a slice of pound cake.
Troubleshooting advice:
- If the Teurgoule is too thin, bake it for an additional 30 minutes to an hour.
- If the Teurgoule is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to store any leftover Teurgoule in the refrigerator.
- Do not leave the Teurgoule at room temperature for more than 2 hours.
Food history:
Teurgoule is a traditional rice pudding from Normandy, France. It is typically made with Arborio rice, whole milk, and cinnamon.
Flavor profiles:
The Teurgoule is creamy, sweet, and has a hint of vanilla and cinnamon.
Serving suggestions:
Serve the Teurgoule as a dessert after a hearty meal.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Creamy, Sweet, Vanilla, Nutty, Vanilla-Scented