Norman teurgoule: the recipe
- 2 l Whole milk
- 150 g Round rice
- 180 g White sugar powder
- 1 Pinch of salt
- 2 tbsp. coffee mowers Cinnamon powder
- Start preparing your Teurgoule by putting the rice in a large terracotta terrine. Add the caster sugar, salt and cinnamon and mix with a spatula.
- Pour the milk gently so that the rice remains at the bottom of the container.
- Place the terrine in a preheated oven at 150 ° C (5 ° C) for 1 hour and then lower the heat to 110 ° C (3-4). Cook another 5 hours. The preparation should not be liquid and the crust should be golden brown.