Cinnamon Rice Pudding

Cinnamon Rice Pudding
Cinnamon Rice Pudding
(TEURGOULE) This must be made in a deep, oven-proof earthenware (lead-free) bowl to have its special rich taste!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6-8 servings
French Milk/Cream Rice Dessert Bake Back to School Winter Cinnamon
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 8 cups whole milk
  • Carbohydrate 48 g(16%)
  • Cholesterol 24 mg(8%)
  • Fat 8 g(12%)
  • Fiber 0 g(1%)
  • Protein 9 g(18%)
  • Saturated Fat 5 g(23%)
  • Sodium 164 mg(7%)
  • Calories 300

Preparation Preheat the oven to 375°F. Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.) Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours. Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!

Preparation Preheat the oven to 375°F. Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.) Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours. Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!