Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish.[1] It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.

Teurgoule 2.jpg
A tergoule cooked in its traditional terrine
Alternative namesTeurt-goule, torgoule, bourre-guele, terrinée
TypeRice pudding
Place of originFrance
Region or stateNormandy
Main ingredientsRice, milk, sugar, cinnamon

The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish.

Teurgoule even has a brotherhood Confrérie des gastronomes de Teurgoule et de Fallue de Normandie which is based in Houlgate and presides over the annual Teurgoule cooking competition.[2] The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe.

Alternative names for teurgoule include teurt-goule, torgoule, bourre-goule and terrinée.[3]


  1. ^ Austin de Croze, Les Plats régionaux de France (1928)
  2. ^ "la-confrerie-de-la-teurgoule-distribue-ses-prix-dimanche". www.ouest-france.fr. Retrieved 2021-02-26.
  3. ^ Larousse gastronomique (2001)