This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

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The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country. 

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win. 

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes. 

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking! 

How to store this Classic French Carrot Soup (Potage Crécy)

After making (and enjoying) this soup, if you have any leftovers, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions: 

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream. 
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking. 
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes. 
• Find crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream. 
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment. As a side, I often enjoy it with a croque-monsieur. 

More Soup recipes you may like: 

• Classic French Lentil Soup
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Classic French Carrot Soup (Potage Crécy)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

2 tbsp (28g) butter, unsalted
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1.3 lbs (600g) carrots, diced
4 cups (1L) low-sodium vegetable stock
1/2 cup (100g) rice
¼ cup (75g) crème fraiche or heavy cream (35% m.f)
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste.

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic for 2-3 minutes, until soft and translucent but not caramelized yet. 

Step 2 - Add the carrots, stir, and cook for 2 more minutes. Add the rice (100g) and the stock, which should cover the carrots entirely. Bring to a simmer and cook for 20-25 minutes until the carrots are soft and the rice is cooked. Remove from the heat.

Step 3 – Blend the soup (with a hand blender or in a processor) until smooth. If needed, add some of the water to reach desired consistency (I often add about ½ cup, but you can add more/less depending on how thick you like your soup). Add the crème fraiche and stir. Season with salt and black pepper to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or an extra dollop of heavy cream or crème fraiche. 

The post Classic French Carrot Soup (Potage Crécy) appeared first on Pardon Your French.

What makes “Riz au Lait” different from North American rice pudding? 

Riz au Lait (translating to “rice with milk”) is far less custardy than its American cousin, as it includes no eggs. Rice, milk, sugar and vanilla for flavoring are the only ingredients. In essence, the starch from the rice is the only component used to build the creamy texture. Riz au Lait is smooth, yet slightly loose, and tastes just a touch lighter than rice pudding since they are no eggs. 

In terms of flavor, while nutmeg, cinnamon and sometimes raisins are added to classic American rice puddings, the riz au lait often only includes vanilla (vanilla bean paste or extract). The addition of caramel sauce on top is very common, and truly makes it a unique French recipe.  

A beloved, nostalgic French treat 

Riz au Lait is such a beloved French recipe, that is enjoyed for dessert or as mid-afternoon snack. For most, it is a childhood treat that brings feelings of nostalgia and comfort.

But truth to be told, while riz au lait with caramel sauce has always been a French’s favorite, a lot of people nowadays don’t really take the time to make it at home anymore – like many other recipes you could say. Instead, it is more common for French people to enjoy riz au lait from store-bought plastic cups, available in all grocery stores and under several brand names. 

In my opinion, most store-bought versions of Riz au Lait with caramel sauce are often quite dense. They lack the creaminess that make riz au lait really unique, and are often overly sweet as well. Once again, I think there is just no comparison with making your own riz au lait at home – it is guaranteed to be better. 

2 Tips for a perfect riz au Lait: 

Riz au Lait is an easy and frugal recipe, made with simple ingredients: milk, rice and sugar. But before you dive into the recipe, here are 2 essential tips to know in order to achieve a perfect riz au lait.  

• Watch your pot. Riz au Lait is achieved by slowly simmering milk with rice, and then sugar. Milk can boil and spill over very fast. So make sure to keep a close eye on your pot, especially at the start. As it warms up, the milk will start to steam. At this point, it is only a matter of seconds before it starts to simmer and potentially rise and spill over. Keep the pot on a low simmer at all times. 
• Stir frequently. Because short-grain rice is starchier than long-grain, it can stick and clump easily. Make sure you stir your pot frequently (every 5 or so minutes)  to avoid the rice from sticking to the bottom of the pot and preventing any clumps of rice from forming. 

More cooking notes: 

• When comparing different riz au lait recipes, you will find the rice quantity varies from 90g to 140g for 1L of whole milk. After testing many recipes across the board, I find that 100g of rice is a perfect amount. I think it achieves a perfectly creamy pudding texture – yet that’s still loose enough to be labeled as a French riz au lait. In comparison, rice puddings found in North America will often be more compact. If you prefer a very loose pudding, you can opt for 90g of rice. If you prefer a thicker texture, opt for up to 140g. 
• For the rice, short-grain is best. Arborio, a medium-grain rice that is widely available, is a good option too as it is starchy enough and doesn’t turn mushy when cooked. I would very much avoid using long-grain rice types. 
• Whole milk is best, to create a rich and creamy consistency. You can use 2% milk in place of whole. Although do know the riz au lait may end up slightly less creamy.  
• Using vanilla bean paste is preferred to re-create a true riz au lait. But vanilla extract can be used as a substitute. 
• This recipe will give you 4 little servings (served in little ramekins or pots) or 2 large servings (served in large bowls, as pictured here). 

I hope you’ll love this Riz Au Lait with Caramel Sauce recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Chocolate Pots de Crème 
• Winter Fruit Salad
• Classic French Apple Cake
• Salted Butter Breton Sables

Riz Au Lait with Caramel Sauce

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

For the Riz au Lait:
1/2 cup (100g) short-grain rice
4 cups (1 L/1q) whole milk
¼ tsp salt
½ tsp vanilla extract or ½ tsp vanilla bean paste
1/3 cup (67g) sugar

For the caramel sauce:
1/3 cup (67g) sugar
2 tbsp (28.5g) unsalted butter
1/3 cup + 2 tbsp (105ml) heavy cream (25% mf)

Instructions

For the riz au lait: 

Step 1 – Place the rice in a colander and rinse it thoroughly under cold water. 

Step 2 – Place the rice, milk, salt and vanilla in a medium sauce pan over medium heat (lid on) and bring to a boil. Reduce the heat to a simmer and cook for about 1 hour, stirring frequently to ensure the rice doesn’t stick to the bottom of the pan and to prevent any clumps from forming. After 1 hour, the rice should be tender and the mixture should resemble very loose porridge (some liquid should still be visible). 

Step 3 – Stir in the sugar and continue simmering (lid off) until the mixture thickens slightly further. At this point, you can decide if you prefer a loose rice pudding or firmer in texture: in that case, simmer until desired consistency. Remove from heat and set aside. 

For the Salted Caramel: 

Step 1 – Place the sugar in a small saucepan over medium-low heat. Heat the sugar without stirring until the sugar dissolves. Raise the heat slightly, bring to a low boil and boil until the syrup turns a dark caramel color. 

Step 2 – Immediately remove from the heat, stir in the butter and heavy cream. BE CAREFUL as it will bubble. Some of the caramel may solidify, this is normal. Place back onto the heat, and stir continuously until the caramel is homogeneous.  

For serving, you can enjoy the riz au lait warm, cool or chilled, and the caramel sauce warm or cool as well. The riz au lait will be firmer when chilled. Place three or four spoonfuls of riz au lait in serving bowls and top with a drizzle of caramel sauce. 

Notes...

Riz au Lait will keep up to 4 days in the fridge, covered and up to 2 months in the freezer. For freezing, make sure the riz au lait is completely cooled to room temperature before placing in an airtight container and into the freezer. Deforest the riz au lait overnight in your fridge. 

The post Riz au Lait with Caramel Sauce appeared first on Pardon Your French.

What is Riz Gaxuxa?

Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine that is colourful, sun-filled and often with spicy flavors.

I definitely love to turn to Basque recipes to bring sunshine and heat to my kitchen!

Rix Gaxuxa is a risotto with chorizo sausage, bell peppers and chicken pieces, spruced up with Espelette pepper – the traditional spice from Basque country. It is a vibrant mix of flavours that reminds one of Spanish paella – a bit simplified, but just as delicious! A unique feature to this dish is the crumbled hard boiled eggs that are mixed into the final dish just before serving.

This dish finds it roots in peasant Basque Mountain cooking – with “gaxuxa” literally translating to “poor” in the Basque language. The cooking style from the mountainous inland Basque country makes do with fresh and cured meats, and grains and vegetables. On the other hand, coastal Basque cuisine is filled with fish and seafood.

This is a simple, one-pot recipe made with basic ingredients that makes a great introduction to Basque cooking if you’re new to it.

Ingredients you’ll need for this Basque Risotto (Riz Gaxuxa)

Basque cuisine embraces local, fresh ingredients and this recipe is no exception to the rule. So, if cooking from outside of Basque country, here are a few tips to choose your ingredients wisely and recreate Rix Gaxuxa’s authentic flavors in your own kitchen.

1. Onion and garlic. Always a great base to start a savory dish!
2. Chorizo. For this recipe, make sure you opt for Spanish chorizo, which is almost always cured, while Mexican chorizo is typically fresh and requires cooking. Some chorizos are finely ground and have a smoother texture, while others may have a coarser grind, providing a chunkier texture. Chorizo can also vary in spiciness. If you prefer milder sausage, look for chorizo labelled as “mild” or “sweet.” If you enjoy heat, opt for chorizo labelled as “spicy” or “hot.” Whether you prefer a sausage with a smooth or coarse grind, mild or spicy, make sure you choose a good quality chorizo that isn’t full of red coloring. Reading the ingredients’ list on the package will give you this information.
3. Pancetta. Traditionally, riz Gaxuxa includes “ventrèche”, a typical pork belly that is lightly cured. It is commonly used in Southern French cooking, and especially in Basque country and Gascony region too. As a substitute, I like using Italian pancetta, which somewhat similarly recreates the smoky, salty flavors of ventrèche.
4. Bell peppers. For making this recipe approachable and family-friendly, green and red bell peppers are my vegetable of choice in this recipe. Other Rix Gaxuxa’s can call for piquillo peppers, a variety of chili pepper native to Northern Spain. They are small to medium-sized, mild peppers that are typically bright red in color and have a distinct triangular shape, with a blunt end. They are much sweeter than bell peppers and will have a more pronounced taste in the dish. I like both options… take your pick!
5. Chicken breasts. Boneless, skinless chicken breasts are best for this recipe.
6. Chicken stock. The rice gets cooked in chicken stock. I recommend you opt for a low sodium one as this dish is salty enough thanks to the chorizo sausage.
7. Rice. While most risottos are made with short-grain rice, this one is actually best made with long or medium-grain rice. Make sure not to rinse the rice before cooking. We need to keep the starch on the rice to create a creamy texture.
8. Espelette Pepper. The Espelette, a traditional pepper grown in the region, is a hallmark of Basque cooking and only a small sprinkle imparts a unique flavor to any recipe. Espelette pepper is generally considered to have a mild heat level. It is milder than cayenne pepper but still imparts a noticeable warmth to dishes. But unlike some hotter chili peppers, Espelette pepper has a sweet and fruity undertone, with a touch of smokiness too.
9. Eggs. Hard-boiled eggs get crumbled and mixed into the finish dish. It enhances the creamy texture of the dish, while adding extra protein.

Frequently Asked Questions

I can’t find Espelette pepper, can I use a substitute?

Espelette pepper is typically sold in dried, powdered form and can be found outside of France in specialty stores or online. Beyond using it for this dish, it can be a wonderful substitute for traditional chili powders or paprika in recipes, so I highly recommend you grab it if you ever spot it.

As a substitute for 1 tsp of Espelette pepper, you can use ½ tsp smoked paprika +1/4 tsp sweet paprika + 1/4 tsp cayenne pepper, to create this distinctive mix of spicy, sweet and smoky flavor.

How do you store Riz Gaxuxa?

Leftovers can be stored in the fridge, in an airtight container for 3-4 days. This recipe is also freezer-friendly. Allow the cooked dish to cool to room temperature before packing it into a freezer safe container and place in the freezer for up to 3 months.

Audrey’s tips for a perfect risotto:  

• When making a Rix Gaxuxa, or a risotto in general, make sure you do not rinse the rice: you want to keep the starch around the rice to create the creamiest texture possible once cooked. Also take the time to toast the rice slightly in the pan before adding the chicken broth. This helps the rice absorb the liquids more evenly.
• When adding the broth little by little, allow the liquid to be absorbed before adding the next ladle. This gradual process helps release the starches and creates a creamy texture.
• Remember that making a risotto requires attention: stirring the rice regularly helps release starch and creates the desired creaminess. So, stay close to the stove and enjoy the process!

This one-pot recipe is ideal for making on a busy weeknight to feed the whole family. You can end the meal with a slice of traditional Basque cake, for a complete Basque dining experience!

I hope you’ll love this Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chicken recipes to try: 

• Chicken Fricassé with shallots and bacon 
• Classic French Coq au vin rouge 
• Classic French Coq au vin blanc
• Creamy French Chicken Tarragon 
• Classic French Roast Chicken
• French Chicken Marengo
• Chicken and Mushroom Tourte

Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

2 large onions, peeled
2 garlic cloves, peeled
1 red bell pepper
1 green bell pepper
150g Italian Pancetta, diced
1 Chorizo sausage (150g-200g), sliced
2 chicken breasts (skinless and boneless)
2 tbsp (30ml) extra virgin olive oil
4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
300g long grain white rice
1 tsp black pepper
1 tsp Espelette Pepper (or substitute – see notes above)
2 large eggs, hard-boiled and peeled
Salt, to taste.

Instructions

Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.

Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.

Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant. 

Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.

Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost). 

Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.

Season to taste if needed (salt, pepper), and serve immediately. 

The post Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) appeared first on Pardon Your French.

Fun fact, the name “teurgoule” means twisted mouth in Norman (the regional language from Normandy). It is a reference to the faces supposedly pulled by Normandy people tasting this dessert – not out of disgust, but astonishment, as cinnamon was once a very foreign taste.

Indeed, the teurgoule is a great testimony of Lower Normandy being a major halt on the Spice Road in the 18th century. Ships from the India’s imported spices and grains to the Honfleur industrial port, introducing rice and cinnamon to the Normandy people for the first time … With milk already being a beloved local ingredient, this slow-baked rice pudding recipe was invented to get locals cooking with the new foreign ingredients. The teurgoule got adopted quickly by the Normandy people, who baked it in bread ovens after the bread was done, to give it a slow baking process.

Rice, cinnamon, sugar and milk. That is all you need to create this intensely flavorful and creamy dish. Surely one of the reasons why it remains still today a favorite in Normandy households.

You will also need a deep, earthenware dish – of any shape of your choosing, as long as it is deep and sturdy.

Do not rush the baking process as it is crucial to create the signature features of this dish. The several hours of baking creates a velvety soft pudding and the thick brown caramelized crust over the teurgoule. The taste of cinnamon is somewhat subtle, but goes perfectly with the creaminess of this dish.

Locals will tell you are not supposed to eat the crust, but I myself can’t resist the sweet little taste of Dulce de Leche that it has. Some people will also add some butter on top of the crust at the end of baking, to give it a darker hue (and even richer taste!).

This slow-baked Rice pudding with Cinnamon is traditionally enjoyed with a slice of “Fallue”, the classic creamy brioche from Normandy. And just like the Fallue, the “fallue and teurgoule brotherhood” organizes each year a national cooking competition to elect the best teurgoule.

This recipe is the one of French Baker Phillipe Gouley, winner of the Golden Teurgoule four years in a row. He also won several Golden Fallue.

Slow-baked Rice Pudding with Cinnamon

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 3 hours 30 minutes 3 hours 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 liter of milk (2%, or higher)
½ cup light brown sugar (100g)(or 90g for a less sweet dessert)
10 sticks of cinnamon (20g) or 1 teaspoon of cinnamon powder
1/3 cup arborio rice (65g)
A pinch of salt

Instructions

Preheat your oven to 300F.

In a medium sauce pan, bring the milk, sugar and cinnamon sticks (or powder) to a simmer. Take off the stove, and remove the cinnamon sticks.

Place the rice in a deep earthenware dish and pour the milk on top. Add a pinch of salt, stir gently and place in the oven.

Bake for 3 and a half horus, until a thick crust has formed on top.

Take out of the oven and let cool down to room temperature.

 

 

 

The post Slow-baked Rice Pudding with Cinnamon appeared first on Pardon Your French.