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large pot with a baked rice pudding covered in a thick caramel skin, spooning out a creamy mixture underneath with cinnamon and a traditional French Fallue brioche

French Baked Rice Pudding (la Teurgoule)

Jill Colonna
Traditional French baked rice pudding recipe, la Teurgoule. Authentic recipe from the Normandy 'Confrérie de la Teurgoule et Fallue de Normandie'. Made with only 4 ingredients, including uncooked rice, they're baked slowly to form a creamy caramel.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine French
Servings 8 people
Calories 291 kcal

Equipment

  • authentic round 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
  • 150 g (5½ oz/ 1 cup sugar (see notes)
  • 2 teaspoon ground cinnamon or a cinnamon stick
  • pinch salt (fleur de sel)

Instructions
 

  • Preheat the oven to 170°C/325°F (150°C fan/Gas 3).
  • 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 120°C/250°F (100°C fan/gas ½) and continue to bake for 5 hours without disturbing it. It's ready when the film is dark brown and no more liquid underneath.
    For much less baking time, note this isn't the traditional method (see NOTES).

Notes

Serve warm or hot. Traditionally served with le Fallue from Normandy - a sort of brioche that's salty and contains thick cream.
Baking dish: Although traditionally made in a deep round terracotta pot, a large enamel Dutch oven is a suitable alternative as it distributes heat evenly.
Sugar: I reduced the sugar but if you wish to follow the exact authentic French recipe, use 180g (6oz/ ¾ cup + 1 tbsp). I've lowered the amount of sugar even further if you use coconut flower sugar.
Storage: This will keep covered once cool and chilled in the fridge for up to 3 days.
Smaller batch, shorter time: it's easy to halve this recipe for 4 people using a smaller ovenproof dish. After an hour (at 170°C/325°F) to brown the top, cook further for about 1.5 hours at 160°C/320°F (140°C fan) or until there's no more liquid underneath when you move the dish.

Nutrition

Calories: 291kcalCarbohydrates: 45gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 96mgPotassium: 428mgFiber: 1gSugar: 31gVitamin A: 406IUVitamin C: 0.02mgCalcium: 319mgIron: 0.4mg
Keyword 4 ingredients baked rice pudding, baked rice pudding with uncooked rice, creamy rice pudding in oven, French baked rice pudding, la teurgoule recipe, terrinée, traditional baked rice pudding recipe
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