Creamy Cinnamon Rice Pudding using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
98 min
Total time
160 min
Servings
6
Calories / Serving
159 Cals
Difficulty
Easy
Prepare to be whisked away to the charming countryside of Normandy with this delightful dessert known as teurgoule! This creamy rice pudding, infused with the aromatic embrace of vanilla and a hint of cinnamon, is a sweet embrace from the past. Legend has it that teurgoule was a favorite treat of the farmers after a long day's work, providing them with warmth and comfort. With just six simple ingredients, including a pinch of salt that makes everything nice, this dish is as easy to make as it is delicious. So, get ready to indulge in a taste of tradition that has been enjoyed for centuries, and let the sweet aroma fill your kitchen like the gentle breezes of the Seine!
Ingredients
- 1000 g Whole milk
- 120 g White round rice
- 120 g Granulated sugar
- 1 Pinch(es) Cinnamon powder
Steps
Preparation
- Add 1000 g of whole milk, 120 g of white round rice, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 90:00min / 90°C / Speed 2 in inverse.
Oven Baking
- Transfer the content of the food processor bowl in a baking dish.
Final Touches
- Sprinkle 1 pinch(es) of cinnamon powder on a preparation content.
Oven Baking
- Preheat the oven at 150°C.
- Cook in the oven at 150°C during 1h .
Final Touches
- Let cool slightly before serving.
- Serve Warm.
