Teurgoule
Sign in to saveTeurgoule 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. 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.
Key facts
- Prepared food.name
- Teurgoule
- Prepared food.image
- Teurgoule.jpg
- Prepared food.caption
- A tergoule cooked in its traditional terrine
- Prepared food.alternate_name
- Teurt-goule, torgoule, bourre-guele, terrinée
- Prepared food.country
- France
- Prepared food.region
- Normandy
- Prepared food.type
- Rice pudding
- Prepared food.main_ingredient
- Rice, milk, sugar, cinnamon
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Wikidata facts
- Image
- Teurgoule 2.jpg
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- Commons category
- Teurgoule
- native label
- Teurgoule
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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. 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 or twisted by someone tasting it due to the spiciness of the dish.