Save to your scrapbook
Five-Hour Rice Pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in February 2009.