Recipe: Torgoule

1 First begin the pre-cooking of the rice.

2 In a thick-bottomed saucepan pour one tablespoon of water (this will prevent the milk from sticking) then add the milk, vanilla sugar, sugar, cinnamon and a hint of nutmeg.

3 As soon as it boils, pour in the rice and cook for 30 minutes, stirring constantly with a wooden spatula so it does not stick to the bottom.

4 Preheat the oven to 140° (gas mark 5)

5 Pour the mixture into an earthenware or porcelain dish with high sides.

6 Then cook for 2 hours in a moderate oven.
Torgoule, a dessert or family dish par excellence will be placed in the middle of the table and served hot, warm, or even cold with a large bowl of cider or a bowl of fresh milk and slices of grilled fallue (large Norman brioche called "à tête").
And then a more personal note about this beautiful regional recipe because indeed I have the opportunity to meet, as I go through the chapters, the brotherhood of "La Teurgoule et Fallue de Normandie" whose headquarters is in Houlgate confrerie.teurgoule@gmail.com best wishes to them Chef Patrick.