This timeless rice pudding serves 6 generously. In a large saucepan, bring 1.5 liters of milk to a boil with 7 tablespoons of powdered sugar and 1 sachet of vanilla sugar. Once boiling, stir in 150 g of round rice (such as arborio or carnaroli) and reduce the heat to low. Simmer gently for about 1 hour, stirring occasionally. Let it cool and serve warm or chilled. For a fresh twist, grate in some lemon or orange zest. For a fun presentation, add a few drops of food coloring—think vibrant pink to delight your guests!
This Norman specialty, known as teurgoule, serves 6. Combine 200 g of round rice (arborio or carnaroli), 1.8 liters of whole milk, 150 g powdered sugar, 1 tablespoon melted butter, 1 tablespoon vanilla extract, and 1 tablespoon ground cinnamon. Pour into a deep terracotta dish and bake at 170°C (thermostat 5/6) for 4 to 5 hours, covered with aluminum foil to prevent over-browning. Enjoy warm or cold for an authentic taste of Normandy.
Perfect for indulgent cravings, start with the traditional rice pudding recipe above. For the caramel, melt 150 g dry powdered sugar in a non-stick pan without stirring. Once melted, gently stir in 20 cl liquid fresh cream and 80 g salted butter until smooth. Drizzle over cooled rice pudding and serve warm for a decadent treat your taste buds won't forget!
