Chantilly rice pudding
A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.
38K 5 4.2
Last modified on: April 1st 2020
Keywords for this recipe:For 4 people, you will need:
- 1
500 ml whole milk - 2
½ vanilla pod - 3
108 ml rice - 4
50 ml brown sugar - 5
100 ml Chantilly cream
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 2 hours | 33 min. | 2 hours 50 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Pour 500 ml whole milk into a large saucepan. Scrape ½ vanilla pod into it and bring to the boil.
Stage 2 - 1 min.
As soon as it boils, add 108 ml rice...
Stage 3 - 1 min.
...and 50 ml brown sugar, then mix well.
Stage 4 - 25 min.
Turn down the heat and leave to simmer uncovered, stirring from time to time...
Stage 5
...until it reaches a creamy consistency.
Stage 6 - 2 min.
Tip the cooked rice pudding into a bowl.
Stage 7 - 2 hours
Cover with plastic film, leave to cool, then refrigerate for 1 or 2 hours, or overnight.
Stage 8 - 3 min.
After this time, stir the rice pudding energetically with a wooden spatula or spoon to break it up it and incorporate some air, as it will have solidified.
Stage 9 - 1 min.
Add 100 ml Chantilly cream.
Stage 10 - 4 min.
Still using the spatula (or a soft spatula), fold in the cream gently.
Stage 11 - 5 min.
Serve in individual ramekins.
Do not serve too cold, it is better just cool.
Do not serve too cold, it is better just cool.
Remarks
Step 8 takes quite a bit of elbow grease. If you don't feel up to it, you can use your mixer and fold some air into the rice pudding with the leaf (or flat) beater on slow speed.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Based on a recipe by Stéphane Jego.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 924 Kcal or 3,869 Kj | 30 gr | 100 gr | 45 gr |
| 34 % | 9 % | 7 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 123 Kcal or 515 Kj | 4 gr | 13 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 231 Kcal or 967 Kj | 8 gr | 25 gr | 11 gr |
| 9 % | 2 % | 2 % | 1 % |
How much will it cost?
- For 4 people : 2.30 £
- Per person : 0.58 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Cheese Soufflé, Celeriac and sesame soup, Canadian rice pudding, Gratin Comtois, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Strawberries with mint and cream, Apple charlotte with toasted brioche, Strawberry Verveine Tart , St Tropez tart, ... All |
 | Rice: You can check-out other recipes which use it, like for example: Indian rice pudding, Crispy spinach rolls, Rice pudding with fruit and nuts, Turmeric risotto, Creamy risotto with vegetables , ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Baker's apple soles, Crunchy blackcurrant and mascarpone cream verrine, European glass, Indian rice pudding, Tarte à l'coloche, ... All |
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