This traditional baked rice pudding recipe is from Normandy and is one of these recipes to make on a really cold day. With only four ingredients, the French Teurgoule is baked for hours in a cool oven, resulting in a hot and creamy caramel dessert that will make your toes curl. It's so comforting, let's see if you can leave the kitchen!
What is La Teurgoule in France?
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.
Unfortunately, the family was unavailable when I visited, but I'm eager to return for a chat. Do you have any questions for them? Leave them in the comments below. I'm now on the lookout for that authentic terracotta cooking pot.
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 two versions in 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 make 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.
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. I love it, though. 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.
French Baked Rice Pudding (la Teurgoule)
Equipment
- large terracotta dish (3 litre) (or Dutch oven enamel pot, no lid necessary)
Ingredients
- 2 litres (1¾ pints/ 4 cups) whole milk
- 150 g (5½ oz/ 1 cup short-grain rice
- 180 g (6oz/ ¾ cup + 1 tbsp) sugar
- 2 teaspoon ground cinnamon or a cinnamon stick
- pinch salt (fleur de sel)
Instructions
- Preheat the oven to 150°C/300°F (130°C fan/Gas 2).
- Place the rice in the dish with the sugar, cinnamon and salt. Mix together with a spoon then, very gently, pour in the milk so that the rice stays at the bottom of the dish.
- Bake for an hour, then lower the temperature to 110°C/225°F (90°C fan/gas ¼) and bake for a further 5 hours without disturbing it. It's ready when the film is dark brown and no more liquid underneath.
CC
I adore rice pudding, so I had to try this verson-so good! Thanks for the educational and delicious recipe!
Jill Colonna
So happy you like this version too. Here's to rice pudding in all its forms! Thanks for popping in to leave a review.
Linda wood
Wow! What a wonderful site to find! I’m in love with it and your rice pudding. I’m coming to Paris in April and would love to locate one of those pottery rice bowls like you show - cant find them in Montana!
Thanks for an intriguing place to come for recipes.
10 stars to you
Jill Colonna
You've made my day, Linda. Thank you! So happy to hear you're coming to Paris. For a start, I'm sure this bakery in Mareil Marly would sell it to you no problem, although it's not that convenient for you out of Paris. Otherwise try the cookery equipment shops in rue de Montmartre like Mora and Dehillerin.