Tuesday, 1 October 2013

Of Rice and Romans

 Being interested in all things Roman, I was delighted to chance upon an amazing archaeological site in the village of Vieux La Romaine in Normandy, France. Our visit coincided with ‘Les Journees du Patrimoine’  September Heritage weekend and a special ‘Salon de The’ was put on by the members of the ‘Comit√© de Jumelage de Vieux et Otterton’. A tempting array of savoury and sweet flans were on offer to visitors, all served up with a smile and a cheerful explanation of each dish.  
Most impressive was the famous local Norman speciality -  La Teurgoule – a rice pudding flavoured with cinnamon. It’s absolutely stunning to taste. The ladies explained that they make it in a large pot for special community festivities and the crusty topping is the best bit! Here’s the recipe for a smaller family celebration.
La Teurgoule
600ml/1 pint milk (whole not skimmed)
75g/3 oz pudding rice
2 tbsps sugar
1 tsp cinnamon
Knob of butter
Grease an ovenproof dish with butter. Mix the rice, sugar and cinnamon in the dish. Add the milk and stir around. Dot the top with butter. Place in a preheated oven (150C/Mark 2/300F) for about 3-3 ½ hours. Test with a knife to see if the mixture has thickened and is creamy. Allow to cool and serve ‘tiede’ i.e. warm

Meryl says : This recipe reminded me so much of Grandma Abson’s luscious rice pudding slowly cooked in the coal oven range. We loved scraping the crusty bits around the edge! 
If you have ever wanted to imagine life in the Roman Empire, then this place is a ‘must see’. The Head of Archaeology and her small team of experts and volunteers are doing a fantastic job. With 3 major excavation sites, as well as a well designed museum containing a huge amount of artefacts, this location deserves a must see place on the Roman archaeology trail.

1 comment:

  1. I love the crusty bits too! Thanks for sharing your experience. I make teurgoule often. I wish I could find a teurgoule terrine like the one's in Normandie!