| Teurgoule | |
| Alternate Name: | Teurt-goule, torgoule, bourre-guele, terrinée |
| Country: | France |
| Region: | Normandy |
| Type: | Rice pudding |
| Main Ingredient: | Rice, milk, sugar, cinnamon |
Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish.[1] It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
The name comes from the Norman language and means 'twist mouth', a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.
Teurgoule even has a brotherhood,, which is based in Houlgate and presides over the annual teurgoule-cooking competition.[2] The presiding members wear the brotherhood's ceremonial robe, which is green and orange with a cape. The brotherhood keeps the official recipe.
Alternative names for teurgoule include teurt-goule, torgoule, bourre-goule and terrinée.[3]