7 12 Hour Rice Pudding La Teurgoule Recipes

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

Ingredients

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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