Cinnamon teurgoule
Rice slowly baked in milk beneath a browned cinnamon-scented crust.
Active time5 min
Cooking6 h
Total6 hResting : 30 min
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Ingredients
- 2 tbsp full-fat crème fraîche
- 2000 ml whole milk
- 2 tsp ground cinnamon
- 150 g uncooked short-grain rice
- 180 g caster sugar
Preparation
Preheat the oven to 150 °C. In a deep ovenproof terrine 25 cm in diameter, mix the uncooked rice, sugar and cinnamon. Add the crème fraîche and milk and stir to distribute the ingredients.
2 tbsp full-fat crème fraîche2000 ml whole milk2 tsp ground cinnamon150 g uncooked short-grain rice180 g caster sugar- oven
- ovenproof terrine
- spoon
Place the uncovered terrine in the oven. Bake for 1 hour at 150 °C.
- ovenproof terrine
- oven
Reduce the oven to 120 °C and bake for a further 270 minutes. The rice should be creamy beneath a brown crust, with no free liquid milk. Remove with oven gloves and cool for about 30 minutes before serving.
- ovenproof terrine
- oven
- oven gloves
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration