3 Hours Slow Cooked Rice pudding from the 17th century
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- čas přidán 12. 06. 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... The Teurgoule is a 3 hour slow cooked rice pudding from the normandy region in france dating back for the 17th century.goo.gl/aQksFs
We are reviving a bit of history today with that delicious french rice pudding recipe. the Teurgoule (slow cooked rice pudding ) is a very easy recipe to make and instead of being cooked in a sauce pan it is cooked in the oven in an earthenware glazed dish.
Ingredients needed for Teurgoule recipe:
1 cup of round grain rice (Arborio)
1 cup of caster sugar
6 to 8 cups of full cream milk
more milk = more creamy rice
1 teaspoon of cinamon powder
1 teaspoon of vanilla essence
or 1 fresh vanilla pod split open
1 pinch of salt
Teurgoule recipe.
200 grams of round grain rice.
1.5 to 2 litre of milk.
200 of sugar
1 teaspoon of cinnamon powder
1 teaspoon of vanilla essence or 1 vanilla pod split open
Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
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yay! thank you for the conversion to cups, tablespoons and teaspoons (and Fahrenheit, of course!)
This looks great, Stephan! I think that beutiful clay pot adds "visual authenticity" to the whole dish, love it!
I love rice pudding and I'm making this this weekend.
wow that’s an old one 🙂🙂👨🏻🍳
Super easy and looks fantastic. Probably easy enough in a crock pot as well.
Looks delicious!
Hi Stephane.
I'm Scottish and my mother made this EXACT dish all my childhood. She made it an "Ashet" {from the French: Assiette} (enamelled dish: plate) you show in your video.
lots of terms for dishes and utensils etc make your dishes familiar.
Thanks for your postings!!!
that’s really interesting and normandie is not to far from the united kingdom that recipe must have travelled continent . thanks for sharing that😀
French Cooking Academy the Scots and the French have long been friendly, bonding over their mutual hate of England. And for hundreds of years, Normandy was part of England, ruled by English kings. It became permanently French finally in the mid-1400’s.
Really good, very easy. Thanks
Love your channel bro! Awesome food
cheers
Can't wait to try this! Thanks for sharing.
my pleasure hope you like it you can replace cinnamon with other flavouring
Oh my favorite I love rice pudding 💙💙💙
This is how we normally make rice pudding. A baked rice pudding, super simple and very tasty. We just use a standard casserole dish and vanilla extract. ARGH, the crust is the best part.
I agree with you. This is fascinating!!! It's so easy too. I will try it... happy New Year!
thanks have a good time and let me know how you go if you try the recipe 😀
Finally! A dish I think I can make! Thanks
yes that one is really easy just remember you can use more milk if you like and you will get a creamier result
Love the channel
thanks for your support
Beautiful.
Love your channel. Made a few dishes from your recipes and it was great. Wish you could put more videos on a weekly basis but I understand these thing takes time. Keep up the good work!
yeah at the moment i am working full time and doing the channel during the week end so not much extra time . however next year this about to change. so look forward for more videos in 2018 👨🏻🍳😀😀😋
French Cooking Academy you definitely don’t seem like a office type. It’s great you can share your recipes.
Thank you
It's great with orange jam.
ChuckMarteau I wonder if strawberry would be good...
Wonderful.....as usual!
thanks that dish had a really interesting flavor that keeps you coming back for more 😋😋
Very similar to the rice pudding we make in India called kheer. Loved your recipe!
Hallo Stefan, this looks great again . I’ve Made your chicken recipe with 30 clothes of garlick and it was absolutily delicious.
Thank for all your recipes! 👍👌
thanks for the feedback and trying the recipes . happy new year to you 🎉🎉😀
I love rice pudding.
Happy new year!!!
thanks happy new year to you too
Happy New Year Chef.
thanks you too
As a suggestion for a future video, I notice you haven't yet attempted that great French dish - Choucroute Garnie (a l'alsacienne) ..... :)
Emil Henri make a full line of earthen wear baking dishes.
Very similar to a Swedish rice dish called risgryngröt. The main difference is in the cooking method. The Swedish version is a simmered covered, so the dark film like you see in this version does not form.
that’s super interesting maybe if you make it and make a picture you can tag it on my instagram #frenchfoodme
Hahaha! Even French pirates were good cooks.
Being able to cook is actually *so part and parcel to French culture that you can find random recipes printed and plastered just about anywhere* there is some kind of printed text: *even at the back of scientific journals!*
You're so adorable 😍
This looks great! Are raisins ever used? I love raisins in rice pudding so I would probably put them in, but I'm wondering if that would be nontraditional for this one.
raisins sound good in that dish i am sure they would work well just add some more milk to ensure they keep nice and moist
Has anyone tried adding some egg yolks to this recipe for more of a custard style?
This dish reminds me of sutlac, an oven baked, vanilla flavored rice pudding that also has a nice crust. Sutlac is very popular in Turkey and the Balkans.
i am sure there must be similar version in many countries that have those ingredients . it’s really interesting 😀😀
Reminds me of when I was young, my dad would pour milk sugar and cinnamon over his rice. Not the same as this recipe, but I wonder if that is where it came from.
Hello Stephan, Happy New Year to you. Well I made this tonight, followed your instructions to the letter. It came out just as anticipated and is delicious. Some of the rice, even after a full 3 hours baking, ended up a little crunchy. Is that supposed to happen? I thought it gave the dessert a kind of rustic texture, but my family prefers that the pudding be creamy. What might I have done wrong?
hi there . what type of rice did you used ?the rice should not be crunchy at all so either you used to little milk or too much rice or the oven temperature was incorrect so in grams it is 200 grams of rice for 2 litres of milk cooked in the oven temperature has to be 150 to 160 degrees celsius max.
Just made this but with half the amount of sugar and I used demerara sugar. At 150 c fan it only took 2 hours and was delicious.Thanks for an easy to follow food channel with consistently good results.
hi there that’s great to hear . one thing i found since i made that recipe is that when finished and cool down i added some liquid cream over the rice and left it in the fridge and it really added some creamyness and enhanced the cinnamon flavours . it was great. 😋👨🏻🍳
I'v done the same with what was left over so should enjoy even more tomorrow, adding the cream that is. Thanks again
French Cooking Academy my grandmother would put raisins in while baking and pour the cream over it afterwards for an overnight stay in the frig, too.
Wow.
yes that dish cold and creamy is so good😋😋👨🏻🍳
Merci Stefan pour le recette- could one use a Le Creuset chaudron?
yes you could indeed 👍
Can I use long grain rice such as indian basmati rice for this lovely dessert pudding????thank you 😄😄😄
yes i am sure it will work too . it is surely worth trying 😋😋
Puisqu'on ne mélange pas du tout une fois que c'est au four, les graines de riz ne risquent pas de se coller entre eux et faire des grumeaux ?
The skin is fabulous to eat, don't discard it!
How did the metal enamel dish compare in the end?
hi there pretty much the same i think the thickness of the clay pot allows for good distribution of heat but the enamel dish worked fine too maybe add more milk to be sure to get a good result
Me voudrais savoir où vous avez acheté la casserole à sauce.
I bough it from a local shop in australia. but you could use this one amzn.to/2EsIkX4
What!? No butter!? ;-)
This recipe seems to have escaped to the UK without too much alteration: nutmeg is more common than cinnamon, and, curiously enough, we use butter!
If you're going this far back, this surely must interest you. Obviously there's also a French version. www.amazon.co.uk/gp/product/1903018412
Is the rice washed beforehand?
nope no need to rince the rice beforehand
Are these US cups or Aussie cups ?
us cups
Hmm yeah, I’m wondering how much different the US cup is to our Aussie cups?
I guess I just go by a ratio of 1 quantity of rice to 8 equal quantities of milk. Easy enough and this basically matches with the recipe my mum taught me.
WOW. The crust reminds me of a darker, thinner version of what you get when you're making English "Clotted Cream." Is the crust edible at all?
Also, I had an idea the other day, but I don't know if this would get the approval of the You Tube censors: I was reading through some old menus on the Culinary Institute of America's website (they have an entire library of them, from some of the best restaurants in the world, going back to 1855). I thought it might be fun to pick a menu from a French restaurant and cook the dishes! None of the dishes "belong" to the restaurant, so you wouldn't get into trouble! So for example, here's a handwritten menu from 1909 signed by Escoffier when he was the Head Chef at The Carlton Hotel: www.hrvh.org/cdm/ref/collection/cia/id/1899 I can't read French, but I'm sure the dishes are marvelous!
yeah you can eat it but not sure it will be the best culinary experience you’ll ever have 😀😀 happy new year
Wow that is a crazy amount of sugar you added. He said "it's not too sweet"
try it you will see it’s really not too sweet, 🙂
I know when too much sugar is "too much". It's not a matter of taste.
cheryl Martin it's always a matter of taste. We're cooking here.
AWESOME video! Would you ever consider partnering with a marketer to improve your channel/business? I think you have some real opportunities here
Why don't you eat the skin? It's the best part
French sugar pudding with rice.
Dennis de Bont seems so much easier to just say “rice pudding”, though.