DessertsdessertVegetarianPescatarianGluten-free

Teurgoule (Norman Cinnamon Rice Pudding)

Name: Teurgoule (Norman Cinnamon Rice Pudding)
Yield: 10 servings
Cuisine: Desserts
Ingredients: 200 g fine granulated sugar; 175 g round-grain rice; 1 pinch of salt; ¼ tsp powdered cinnamon; 2 L whole milk

Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish. Teurgoule even has a brotherhood, La Confrérie Gastronomique de la Teurgoule which is based in Houlgate and presides over the annual Teurgoule cooking competition. The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe.

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Ingredients

Makes

200 g fine granulated sugar
175 g round-grain rice
1 pinch of salt
¼ tsp powdered cinnamon
2 L whole milk

Ingredients for 10 servings (2.4 kg) · the original recipe

Method

1
Preheat your oven to 150°C (thermostat 2).
Oven
2
Mix the sugar, milk, rice, salt, and cinnamon in a terrine bowl.
3
Put the mix in the oven for 5 hours while making sure no one opens the oven door.
Oven
4
The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin.
5
Let the pudding cool down and serve at room temperature.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.