103min 4 ppl
Vegan Teurgoule with Rice Milk
14 minutes
4 people
Easy≤30 min & ≤6 steps
14 min · 6 steps
Easy: ≤30 min and ≤6 steps
310 kcalper person
Protein 3g
Carbs 58g
Fats 8g
About this dish
Full-fat rice milk enriched with coconut cream stands in beautifully for dairy in this vegan reimagining of Normandy's ancient rice pudding, slow-baked for a dense, custardy set beneath a mahogany crust.
Allergy Info
None
Diet Info
Vegan
Ingredients
Tins & Jars
- Coconut creamwell stirred200 ml
Dried Goods
- Rice Milkfull-fat, unsweetened800 ml
- Pudding Riceround-grain, unrinsed100 g
- Caster sugar120 g
Spices & Seasonings
- Ground cinnamon1.5 tsp
- Ground nutmeg0.25 tsp
- Fine sea salt0.25 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Coconut oilfor greasing1 tsp
Utensils
- Deep Earthenware Casserole
Method
1
Heat the oven to 150°C, or 130°C for a fan oven, or 300°F, or gas mark 2. Grease a deep 1.5-litre earthenware or ceramic casserole with the coconut oil.
Approx. 3 minutes
2
Combine the rice milk, coconut cream, caster sugar, cinnamon, nutmeg, salt, and vanilla extract in a jug and stir until the sugar fully dissolves.
Approx. 4 minutes
3
Scatter the unrinsed rice evenly across the base of the prepared dish — do not stir it once in the dish.
Approx. 2 minutes
4
Pour the spiced milk mixture gently over the rice, disturbing it as little as possible, then transfer uncovered to the centre of the oven. Bake undisturbed for about 90 minutes, until a pale golden skin has formed across the entire surface.
Approx. 2 minutes
5
Continue baking undisturbed for a further 90 minutes until the skin has deepened to a rich amber-brown and the pudding beneath has set to a thick, trembling consistency — do not pierce or stir the skin at any point.
Approx. 1 minute
6
Remove from the oven and rest at room temperature for at least 20 minutes before serving; the pudding will continue to firm as it cools. Serve directly from the dish, spooning through the crust.
Approx. 2 minutes
