7 12 Hour Rice Pudding La Teurgoule Recipes

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7 1/2 HOUR RICE PUDDING (LA TEURGOULE)



7 1/2 Hour Rice Pudding (La Teurgoule) image

Make and share this 7 1/2 Hour Rice Pudding (La Teurgoule) recipe from Food.com.

Provided by Possumgirl Randy

Categories     Dessert

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 7

2 liters whole milk
180 g round rice (dessert rice)
200 g sugar
50 g butter
2 teaspoons vanilla
1 teaspoon cinnamon
1 pinch salt

Steps:

  • Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.
  • Heat the milk and butter, but don't let it boil.
  • Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.
  • Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.
  • Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.
  • This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.

Nutrition Facts : Calories 305.4, Fat 9.1, SaturatedFat 5.4, Cholesterol 26.1, Sodium 106.1, Carbohydrate 47.9, Fiber 0.5, Sugar 25.8, Protein 7.5

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