At about 8am. It was baked for 4 hours (11pm - 3am) and then continued to cook in the residual heat as I didn’t open the oven when I turned it off. I was curious about what it would be like after a long cooking process, traditionally Teurgoule is baked for a minimum of 5 hours.

I learned, in my own thick walled 1.5litre capacity pot, that there isn’t a huge difference between a teurgoule of that smaller size baked for 4 hours and one that is baked for longer. The rice changes (loses its integrity) somewhere after 3 hours and doesn’t continue to change after the 4 hour point. If you have a timer on your oven, overnight is an ideal time to bake this dish, you can’t really overcook it unless you actually keep the oven on for longer than 4-5 hours. Residual heat won’t ruin it.