Teurgoule is a French dessert from Normandy made with rice, cream or whole milk, sugar, and cinnamon. It is traditionally cooked in a terrine pot and has a long cooking time to create a caramelized seasoning and rich flavor. Short-grain white rice and heavy cream are recommended for the dish. Other spices and sweeteners can be added to taste.
Teurgoule is a French dessert made primarily of rice and cream or whole milk and is flavored with sugar and cinnamon. A low temperature and long cooking time give the dish its signature caramelized seasoning and rich, spicy flavor. It is a traditional dish from the cuisine of Normandy, a region in northern France, and is similar to rice puddings from other cuisines. Other commonly accepted names for the dessert include torgoule, terrinée and bourre-guele.
Short-grain white rice is often the preferred type of rice for dessert because its mild taste blends in with the other ingredients without affecting the intended flavor of the dish. Since the dish needs to be thick and creamy, it is generally recommended to use heavy cream or whole milk as the liquid of choice. Milk with a lower fat content can produce a thinner texture and less rich taste. Cinnamon is the traditional flavoring agent of choice for giving teurgoule its distinctive spicy flavor, but nutmeg is also a common spice addition. If a person wants to counteract the spiciness of the dish, sweet ingredients such as vanilla extract or sugar can also be used.
Teurgoule is typically made by combining uncooked white rice with cream, cinnamon, and any other desired spices or sweeteners. The ratio of rice to liquid can vary depending on your preferred texture, but a common ratio is about seven parts liquid to one part rice. It is generally recommended to use a higher ratio of liquid to rice so that the rice does not dry out during the long cooking process.
The type of pan that is traditionally recommended for making teurgoule is known as a terrine. A terrine pot is a deep rectangular or oval dish that is usually made of earthenware, a type of ceramic. When the terrine pot is cooked, some people think it imparts a distinctive flavor to the finished dishes that are cooked in it.
The cooking time of the teurgoule can vary greatly depending on the recipe. Traditional dessert recipes often call for a shorter initial cook time at a higher temperature, such as an hour at 375 degrees Fahrenheit (190.5 degrees Celsius) to caramelize the top of the dessert. The temperature can be reduced to, say, 215 degrees Fahrenheit (101.6 degrees Celsius) and cooked for about five hours to gently cook the rice and allow it to absorb the liquid. Once the dessert is cooked to the preferred texture, it is generally allowed to sit until reduced to room temperature before serving.
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