Teurgoule

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.

Alternative namesTeurt-goule, torgoule, bourre-guele, terrinée

TypeRice pudding

Place of originFrance

Region or stateNormandy

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Teurgoule

A tergoule cooked in its traditional terrine
Alternative names	Teurt-goule, torgoule, bourre-guele, terrinée
Type	Rice pudding
Place of origin	France
Region or state	Normandy
Main ingredients	Rice, milk, sugar, cinnamon
Media: Teurgoule

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The name comes from the Norman language and means 'twist mouth', a reference to the faces supposedly pulled or twisted by someone tasting it due to the spiciness of the dish.

Teurgoule even has a brotherhood, Confrérie des gastronomes de Teurgoule et de Fallue de Normandie, 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]