Terrinée de Riz au Caramel

Creamy rice pudding is a Norman specialty, baked long and slowly, sometimes overnight, so it develops a deep brown crust. In a recent trend, farmers earn a bit extra by making dishes like this at home for the many visitors who tour the countryside. Elisabeth and Pierre Muris, for example, who live near Mont-Saint-Michel, sell takeout bowls of pudding. “Just put it in the microwave for a few minutes, it’s great!” Another name for Terrinée (an allusion to the earthenware baking mold) is teurg