Teurgoule - Cinnamon Rice Pudding

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a large saucepan, combine the rice, milk, sugar, cinnamon, and vanilla extract.
3. 3.
   Bring the mixture to a gentle boil over medium heat, stirring occasionally.
4. 4.
   Once boiling, reduce the heat to low and simmer for 10 minutes, stirring occasionally.
5. 5.
   Transfer the mixture to a greased baking dish and cover with aluminum foil.
6. 6.
   Bake for 2 hours, or until the rice is tender and the pudding has thickened.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.
8. 8.
   Serve warm or chilled, sprinkled with a dusting of cinnamon on top.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its creamy texture and ability to absorb flavors well. Avoid using long-grain rice as it won't yield the same results.
• Cinnamon — Use ground cinnamon for convenience, but feel free to substitute with a cinnamon stick for a more intense flavor.
• Whole milk — Whole milk provides richness to the pudding. Avoid using low-fat milk as it may result in a less creamy texture.
• Vanilla extract — Choose a high-quality vanilla extract to enhance the overall flavor of the Teurgoule.
• Granulated sugar — Adjust the amount of sugar according to your preference for sweetness.

Tips & Tricks

• For a creamier texture, you can substitute a portion of the milk with heavy cream.
• To add a twist, you can sprinkle some raisins or chopped nuts on top before baking.
• Serve the Teurgoule warm with a dollop of whipped cream for an extra indulgence.
• Leftovers can be refrigerated and enjoyed cold the next day.
• Experiment with different spices like nutmeg or cardamom to create your own unique variation.

Serving advice

Teurgoule can be served warm or chilled, depending on your preference. It pairs well with a sprinkle of cinnamon on top and a dollop of whipped cream. Serve it in individual ramekins or a large serving dish for a beautiful presentation.

Presentation advice

To enhance the presentation of Teurgoule, you can sprinkle a pinch of ground cinnamon in a decorative pattern on top of the pudding. You can also garnish with a cinnamon stick or a dusting of powdered sugar for an elegant touch.