This baked rice pudding develops a crust (similar to Basque cheesecake) during its long, slow bake. You must use a deep, oven-proof (lead-free) earthenware bowl to have its special rich taste.
Recipe information
Yield
Makes 6-8 servings
Ingredients
3/4 cup short-grain rice, rinsed
3/4 cup plus 2 tablespoons vanilla sugar
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
8 cups whole milk
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
Step 3
Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
Step 4
Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!
