Five-Hour Rice Pudding

Known as teurgoule, this pud has a dark golden blanket of skin that conceals a buff-coloured cream and the rice below. There are earthenware tureens of it on sale at every local market, sitting beside the tubs of fromage blanc.

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Total time: 5 hours and 5 minutes 5 minutes

Serves: 8


  • 125g pudding or risotto rice
  • 1 tsp ground cinnamon
  • 125 g caster sugar
  • 1.5 litres milk
  • 1 bay leaf


  1. Heat the oven to 140C/gas 1. Stir the rice, sugar and cinnamon together in a 20cm soufflé dish or deep 1.8 litre ovenproof dish, then slowly blend in the milk; the cinnamon will float. Pop the bay leaf beneath the surface and bake in the oven for 5 hours, until it is covered with a thick, brown skin and the milk beneath has thickened into a thin cream. It is at its most unctuous eaten within a couple of hours of coming out of the oven. It firms if chilled, though some people may enjoy it this way.