b'Teurgoule Normandy dessert by Tony P| FranceWhy is it special?It was at the end of the 18th century that a French naval officer brought rice from abroad to Normandy.No one had ever heard of this cereal and as a result, no one knew how to prepare it. One of the recipes tested atthis time was La teurgoule. The name of this sweet recipe comes from the Norman dialect and meansthe twisted mouth.In the past, Teurgoule was cooked in a wood-fired bread oven, in the embers that remained at the end of the cooking day. Traditionally, this creamy rice pudding is served with a La Faulte brioche (another Norman specialty) and a glass of Norman cider.You will need: Notes: An earthenware terrine Level: EasyA spatula Serves:8A kitchen scalePrep: 10 minutesCook time: 6 hoursIngredientsI litre of full-cream milk200g rice (round/short-grain) 200g powdered sugar 1 teaspoon cinnamon1 pinch of saltMethod 1. Start preparing your Teurgoule by putting the rice into a large earthenware terrine. Add the powdered sugar, salt and cinnamon, and mix everything with a spatula.2. Pour the milk in gently, so that the rice remains at the bottom of the container.3. Place the terrine in an oven preheated to 150C (thermostat 5) for 1 hour.4. Then reduce the heat to 110C (thermostat 3-4). Leave to cook for another 5 hours.5. The final consistency should not be liquid, and the crust should be golden.40'