Teurgoule

Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated. In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.