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La Terrinée
Baked Rice Pudding
- Serves
4–6
- Difficulty
Easy
By Anne Willan
Published 1981
This pudding is also called ‘bourregoule’, meaning ‘gob-stopper’ in old French. It can be baked overnight so it has a golden crust or it can be done in the coals of the hearth. Instead of cinnamon, orange flower water, vanilla, nutmeg or bay leaves can be added for flavour, and brown sugar can replace the white.
Ingredients
| round-grain rice | <
Method
Set the oven at low (150°C/300°F). Mix all the ingredients together in the baking dish and bake for 1 hour. If all the milk has already been absorbed, stir in more to make the rice soupy. Continue cooking for 1 hour longer, or until the rice is very tender. At the end of cooking all the milk should be absorbed, so the rice holds its shape and a golden crust forms. Serve hot or cold from the dis