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Recipe dating from the XNUMXth century, it would have appeared following poor harvests. Fearing a famine, the intendant of the generality of Caen imported rice but, being a new food, nobody knew how to cook it. It will then be placed in a terrinée, or terrine, former name of the terrine, container of the dairy. The preparation is cooked for long hours, thus obtaining a creamy rice pudding, sometimes a little sticky, hence its name teurgoule, "which sticks to the ghoul". We add cinnamon, an exotic spice brought by merchant ships to Normandy. Today teurgoule is the most comforting gourmet and convivial dessert of all.


For a 3 liter dish, i.e. 6 people :

  • 2 liters of whole milk
  • 170 g round rice
  • 170 g sugar
  • 1 sachet of vanilla sugar
  • 2 teaspoons ground cinnamon

Preheat oven to 160 ° C.

Pour all the ingredients in a bowl and mix.

Bake for 4 to 6 hours in the oven.

Stir for the first two hours to have a more homogeneous and creamy teurgoule.