Teurgoule

Teurgoule
Rice pudding
A tergoule cooked in its traditional terrine
Alternative name(s):
Teurt-goule, torgoule, bourre-guele, terrinée
Place of origin:
France
Region or state:
Normandy
Main ingredient(s):
Rice, milk, sugar, cinnamon
Recipes at Wikibooks:
Teurgoule
Media at Wikimedia Commons:
Teurgoule

Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish.^[1] It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.

The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.

Teurgoule even has a brotherhood Confrérie des gastronomes de Teurgoule et de Fallue de Normandie PDF (646 KB) which is based in Houlgate and presides over the annual Teurgoule cooking competition.^[2] The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe.

Alternative names for teurgoule include teurt-goule, torgoule, bourre-guele and terrinée.^[3]

Wikibooks Cookbook has a recipe/module on Teurgoule

Notes