Teurgoule (Slow-Cooked Rice Pudding) Recipe | Vegetarian Times Skip to main content

Teurgoule (Slow-Cooked Rice Pudding)

This rice pudding from Normandy was traditionally cooked in bread ovens after the baking was done. Here a slow cooker provides the same consistent low heat.

Ingredients: 

Ingredients: 

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6 cups low-fat milk
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⅔ cup Arborio rice
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⅔ cup Sucanat (natural cane sugar)
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1 tsp. ground cinnamon
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½ tsp. salt

Instructions: 

Coat slow cooker with cooking spray. Combine all ingredients in slow cooker, and cook on low power 6 to 8 hours, or until pudding is thick and light brown skin has formed on top. Serve warm or cold.

Nutrition Information: 

Calories: 
260
Protein: 
10 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
49 g
Cholesterol: 
12 mg
Sodium: 
314 mg
Fiber: 
<1 g
Sugar: 
33 g
Yield: 
Serves 6

Comments on this Recipe

Help! It was so disappointing this morning to find the pudding a soupy mess. The recipe was followed exactly. Any suggestions?

I ended up reducing the milk to 5 cups and increasing the rice to 1 cup. The consistency was much better. I did find it too sweet though, so have been cutting the sugar to 1/2 cup.

did you use arborio rice?

I tried this a couple nights ago: used 1c jasmine rice, 1/3+1/4c Camino brand sugar, and the rest of the ingredients as is. Tasted fantastic! It wasn't soupy, it was nice and thick. ((That said, I ended up in a meeting longer than expected, so it actually cooked for 10hrs.))