Somehow I longed for the warmth and richness of a rice pudding. In Normandy, one of the traditional desserts is ‘teurgoule’, rice cooked in wholemilk, with cinnammon and some sugar for several hours in the oven…best to have a wood burner for this. The result is a very creamy dessert, with a pink hue, very moist as a thick black crust forms above the rice. As if the rice steamed and baked at the same time.
Well, for today I took inspiration from the brown rice pudding recipe from the Nourishing Tradition cookbook by Sally Fallon. Cooked brown rice (1.5cup), oat milk (1cup) and fresh unpasteurised cream (the left over of a little pot brought back from Normandy:-), 2 eggs, pinch of salt, some rice syrup, cinnamon, raisins and roughly chopped hazelnuts. Bake for 50mns and here it is all golden and soft inside. The brown rice somehow disappears and the result is fluffy and sweet. This is almost a complete meal in itself…for me this is a perfect simple dinner: vegetable soup for starter and for main and dessert combined: a generous helping of rice pudding:-). The original recipe calls for more cream so recipe will need to be tested again…
