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La Teurgoule

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Adjust Servings:
1 cup arborio (round grain rice)
1 cup caster sugar
6-8 cups full cream milk
1 tsp cinnamon powder
1 tsp vanilla essence
a pinch of salt
1 tbsp Cream
Equipment :
1 earthenware dish

La Teurgoule

  • Sweet
  • 3 hr 5 mins
  • Serves 6
  • Medium


  • Equipment :

How to Make La Teurgoule

  1. Pour all the round grain rice into the earthenware dish.
  2. Add cinnamon, sugar and salt into the dish.
  3. Mix all the dry ingredients using hands.
  4. Set it aside until is needed for the pudding.
  5. Take a large pot.
  6. Put it on the stove on low heat.
  7. Add milk into the pot.
  8. Pour vanilla essence into the milk.
  9. Bring the milk to boil.
  10. Once, it is boiled let it stay on low heat until it is needed for assembling.
  11. Take the earthenware dish with the rice and the rest of the ingredients.
  12. Ladle warm milk into the dish slowly but do not mix it with the ingredients.
  13. Make sure that the milk stays on top and the rice stay at the bottom of the dish.
  14. Pre-heat you oven.
  15. Bake the rice pudding into the oven at 300 degrees Fahrenheit for at least 3 hours.
  16. After 3 hours, remove the dish from the oven and let it cool down.
  17. Once, it is completely cooled down you will notice a light brown crust on top of the dish.
  18. Remove the crust using a fork or knife.
  19. Serve the delicious La Teurgoule by garnishing with cream on top!


  • La Teurgoule recipe dates back to the 17th
  • There is a National Rice Pudding Day which is celebrated on the 9th of August every year.
  • The Europeans used rice pudding prepared with goat’s milk for medicinal purposes.

During Christmas, there is a tradition of hiding an almond inside the rice pudding. In Sweden and Finland, people believe that whoever eats the hidden almond will get married first of all in the next year!

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