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French Baked Rice Pudding

French baked rice pudding (Teurgoule)

Shilpi & Etienne | between2kitchens
A traditional French recipe, for a creamy baked rice pudding, that has been slowly caramelised in the oven for hours.
4.88 from 8 votes
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Cooling Time 20 minutes
Total Time 3 hours 55 minutes
Course Breakfast, Dessert
Cuisine French
Servings 6 people

Equipment

  • baking dish

Ingredients
 
 

  • 130 grams arborio rice or any other round rice
  • 100 grams white sugar
  • 1 litre full fat milk
  • 1 teaspoon vanilla essence or 1 vanilla pod cut lengthwise
  • 1 teaspoon cinnamon powder

Instructions
 

  • Pre-heat the oven to 150°C (300°F).
  • In a baking dish, combine the rice, sugar, vanilla and cinnamon powder. Heat up the milk to almost simmer and pour over the rice mixture.
  • Place the baking dish in the oven and bake for 1 hour.
  • Reduce the heat to 120°C (250°F) and cook for a further 2½ hours.
  • Switch off the oven and let the rice cool for 20 minutes. Serve warm.

Notes

This teurgoule can be kept refrigerated for up to one week plus it freezes well too.
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