Baked Rice Pudding Recipe (French Teurgoule)

What is La Teurgoule in France? What it Means

Unlike other French rice pudding recipes made on the stove and served cool, this baked rice pudding is served piping hot. So hot, it's how 'la Teurgoule' got its name in Normandy. In Old Norman French, it came from "se tordre la goule", meaning to burn the mouth as it was eaten straight from the oven.

The "Confrérie de la Teurgoule et Fallue de Normandie" in Houlgate ensures the authenticity of this traditional baked rice pudding. This official French committee oversees competitions where both professionals and amateurs vie for the coveted prize, showcasing their savoir-faire in making it.

Also known as Terrinée or Beurgoule, all recipes share the same essential ingredient, cinnamon. This spice arrived in the 17th century in the port of Le Havre and so the recipe was born. If you're in Normandy, and Honfleur for example, do try it if it's on the menu.

What's the Best Baked Rice Pudding Recipe in France?

The same Normand family has won the Confrérie's professional competition for years, either for the Teurgoule and Fallue brioche. I was so excited to discover that they're only a short distance from us in les Yvelines, near Saint-Germain-en-Laye.

So I visited both Jérémy Goulay's bakeries, le Fournil de Mareil in Mareil Marly. It's was like finding a corner of Normandy near Paris! He won the 2024 competition, following his father, Philippe's footsteps for best Teurgoule four times. His other trophy for 2nd prize for best Yvelines baguette is also proudly displayed in the window, along with more Fallue trophies from the rest of the family's bakery.

That authentic terracotta cooking pot is hard to find, but I found it here in Calvados at the Poterie Turgis.

Traditional Baked Rice Pudding Recipe

Below I've made the official Confrérie's recipe from François-Régie Gaudry's Encyclopaedia, "On Va Déguster la France". I've added my own explanations how to make it, as it should be made in its traditional round terracotta pot. However, it's difficult to find one so I tried the authentic recipe using different sized baking dishes.

My family's judging panel were divided: the larger dish was more French traditional and the smaller version reminded me of growing up, more like the baked rice pudding recipe my Mum made.

Made with 4 Ingredients

To bake creamy rice pudding in the oven, you'll need 4 ingredients: whole milk, uncooked short-grain rice (riz rond), sugar and cinnamon, plus a pinch of salt.
I changed only one thing in the authentic Normandy recipe, however: I reduced the amount of sugar (the original quantity is in the recipe card below).

Just mix the dry ingredients in the pot. Slowly and gently add the milk so that the rice stays at the bottom of the dish.

Bake uncovered in a preheated oven without disturbing. No need to stir or intervene; it's that easy! By the time it's ready, it will have formed a dark, thick skin which normally you wouldn't eat - but I love it. It protects the creamy rice pudding underneath.

More French Rice Pudding Recipes

All French rice pudding recipes are made using uncooked rice. If you love yours with raisins, then they're in the first two creamy riz au laits to add natural sweetness.

• Classic French rice pudding (riz au lait) - made with raisins, this recipe is made extra creamy and nutritious with yolks and served chilled or at room temperature.
• Almond Milk Rice Pudding - inspired by Alexandre Dumas, this is suitable for vegans.
• Pineapple Rice Pudding - Known as Ananas à la condé, made famous by Auguste Escoffier, who also creams it with egg yolks. Served ambient or chilled in caramel.

How to Serve

Serve this baked rice pudding either hot or warm. We love its balanced caramel flavour without being overly sweet. Traditionally, la Tuergoule is served with Fallue, a type of salty and compact brioche - alternatively, enjoy with a slice of fluffy French brioche and serve with Normandy Cidre.