7 1/2 Hour Rice Pudding (La Teurgoule)

Ingredients

• 2 liters whole milk
• 180 g round rice (dessert rice)
• 200 g sugar
• 50 g butter
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1 pinch salt

Directions

1. 1

   Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.

2. 2

   Heat the milk and butter, but don't let it boil.

3. 3

   Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.

4. 4

   Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.

5. 5

   Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.

6. 6

   This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.