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    You are in: Home / Recipes / 7 1/2 Hour Rice Pudding (La Teurgoule) Recipe
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    7 1/2 Hour Rice Pudding (La Teurgoule)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 10 mins

    10 mins

    7 hrs

    Possumgirl (Randy)'s Note:

    A classic, Normandy recipe that takes a long time to cook and practically no time to prepare.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.
    2. 2
      Heat the milk and butter, but don't let it boil.
    3. 3
      Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.
    4. 4
      Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.
    5. 5
      Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.
    6. 6
      This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.

    Ratings & Reviews:

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    Nutritional Facts for 7 1/2 Hour Rice Pudding (La Teurgoule)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 305.3
     
    Calories from Fat 82
    26%
    Total Fat 9.1 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 26.1 mg
    8%
    Sodium 106.1 mg
    4%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 0.5 g
    2%
    Sugars 25.8 g
    103%
    Protein 7.5 g
    15%

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