Austrian
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Recipes from
Normandy

Rice pudding
recipes
 

Kipferl

  

Teurgoule
 
  • 200 GRAM FLOUR
  • 60 GRAM SUGAR
  • 200 GRAM BUTTER
  • 100 GRAM HAZELNUTS
  • 2 TBSP RUM
  • 1 TBSP VANILLA SUGAR
 
  • 150 GRAM RICE
  • 4 CUPS MILK
  • 6 TBSP SUGAR
  • 1/2 TSP CINNAMON
    •
Mix all ingredients and knead well. Refrigerate the dough for two hours. Shape the dough into small rolls, and then in half moons (see picture). Bake the kipferl 10 minutes at 200 degrees Celsius.

Distribute the rice over the bottom of an earthenware dish and sprinkle the sugar on top. Mix the milk with the cinnamon and carefully pour the milk over the rice. Bake this dish in the oven; first 15 minutes at 220 degrees Celsius; than lower the temperature to 150 degrees Celsius and bake 4-5 hours more.