7 1/2 Hour Rice Pudding (La Teurgoule) |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 12 |
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A classic, Normandy recipe that takes a long time to cook and practically no time to prepare. Ingredients:
2 liters whole milk |
180 g round rice (dessert rice) |
200 g sugar |
50 g butter |
2 teaspoons vanilla |
1 teaspoon cinnamon |
1 pinch salt |
Directions:
1. Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.
2. Heat the milk and butter, but don't let it boil.
3. Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.
4. Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.
5. Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.
6. This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.
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