Recipe: Teurgoule

Preheat the oven to 300°F (150°C).
Boil the milk with the vanilla pod split in half and let infuse off the heat.
In an enameled earthenware dish or baking dish, pour the rice, sugar and cinnamon. Mix everything together and slowly incorporate the milk (at this point remove the vanilla pod).
Put in the oven and cook for 3 to 4 hours on very low heat (285°F (140°C) for 2 hours and 250°F (120°C) for 1-2 hours).
When a nice crust forms on the surface, scatter butter pieces over it and let it gratinize further.
Remove and enjoy with a falue and a bowl of cider.