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Recipe · Normandy
Teurgoule normande au lait de Normandie
Normandy slow-baked cinnamon rice pudding
⏱ 360 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2 L (8⅓ cups)Normandy whole milk
200 g (7 oz)short-grain rice
150 g (5 oz)sugar
1 tbspground cinnamon
1 pinchsalt
1 clovevanilla
- 2 L (8⅓ cups) Normandy whole milk
- 200 g (7 oz) short-grain rice
- 150 g (5 oz) sugar
- 1 tbsp ground cinnamon
- 1 pinch salt
- 1 clove vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 150°C (300°F).
- Quickly rinse the rice in cold water and drain.
- In a stoneware dish, mix the rice, sugar, cinnamon and salt.
- Pour in the warm milk and add the split vanilla bean.
- Stir gently.
- Bake for 5 hours at 150°C (300°F): a brown crust forms on top.
- Do not stir while it bakes; this is crucial.
- Let cool slightly and serve warm or cold, in slices.
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