Teurgoule (French Rice Pudding)
Teurgoule is a traditional Norman rice pudding, slow-baked until a thick, caramelized crust forms on top. It's known for its rich, creamy texture and delicate spice, perfect for a comforting dessert.
Forkinによるオリジナルレシピ
- 合計時間
- 5 時間 10 分
- 人数
- 6
- 難易度
- 簡単
アレルゲン情報： 乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
- 1.5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 個cinnamon stick
- 1 小さじvanilla extract(お好みで)
- 1 ひとつまみsalt
調理器具
large oven-safe dish · oven
作り方
手順
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
約5 分
調理のヒント： A very low and consistent temperature is key for the teurgoule's texture and crust formation.
- 2
In a large, heavy oven-safe dish or terracotta pot, combine the whole milk, round grain rice, granulated sugar, cinnamon stick, and salt.
約2 分
調理のヒント： Ensure your dish is large enough to prevent the milk from boiling over during the long cooking process.
- 3
Stir everything well to ensure the sugar is dissolved and the rice is evenly distributed.
約1 分
- 4
If using, add the vanilla extract.
- 5
Place the dish in the preheated oven and bake for at least 3 hours, or up to 4 hours, without stirring.
約3 時間
調理のヒント： Resist the urge to stir; this allows the caramelized crust to form properly on top.
- 6
After baking, remove the teurgoule from the oven.
- 7
Let it cool completely at room temperature for at least 2 hours before serving.
約2 時間
調理のヒント： Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
おいしく保存
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.