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Rice pudding with chestnuts and poached pears

A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.

9,535 3 4.7

Last modified on: November 22^th 2023

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For 12 people, you will need:

1 14.3 oz rice
2 6 lb + 9.6 oz whole milk
3 1 lb + 5.1 oz sweet chestnut purée (crème de marrons)
4 1 lb + 5.1 oz Chantilly cream
5 9 Poached pears

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
43 min.	45 min.	1 hour 28 min.

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Step by step recipe

Stage 1 - 5 min.

Rice pudding with chestnuts

Blanch 14.3 oz rice in a pot of boiling water for 5 minutes.

Stage 2 - 5 min.

Drain it.

Stage 3 - 3 min.

Pour this rice into a non-stick pan with 6 lb + 9.6 oz whole milk and 1 lb + 5.1 oz sweet chestnut purée (crème de marrons).

Stage 4 - 40 min.

Place on low heat and cook gently, stirring occasionally...

Stage 5

...until the rice has absorbed almost all the milk.

Stage 6

You should obtain a creamy rice pudding with a delicious chestnut taste.

Let cool, uncovered.

Stage 7 - 20 min.

Prepare 1 lb + 5.1 oz Chantilly cream...

Stage 8 - 5 min.

... and add it to the cooled rice pudding.

Proceed gently, to keep as much as possible the lightness of the Chantilly, and thus lighten the rice pudding.

Reserve in the refrigerator.

Stage 9 - 5 min.

Cut 9 Poached pears into small pieces and drain.

Stage 10 - 2 min.

Montage

This is not necessary, but you can decorate each glass with a trail of chestnut cream.

Stage 11 - 2 min.

Fill with half of the rice pudding.

Stage 12 - 1 min.

Then 1/4 of the poached pear pieces.

Stage 13

Serve, not too cold if possible, i.e. out of the fridge 30 minutes before tasting.

Remarks

For a fancier version, add a sprinkling of marron glacé on top of the pears in the verrine.

As usual with the poaching syrup, you can salvage it for later use, even in another recipe.

Keeping

1 day in the refrigerator, protected by a stretch film.

Source

From Bastien Girard.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,802 Kcal or 24,292 Kj	182 gr	654 gr	271 gr
290 %	70 %	62 %	41 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
127 Kcal or 532 Kj	4 gr	14 gr	6 gr
6 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
484 Kcal or 2,026 Kj	15 gr	55 gr	23 gr
24 %	6 %	5 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 14.45 $
Per person : 1.20 $

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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: Hearty potato and ham gratin, Cream of cauliflower soup with smoked haddock , Celeriac soup with mustard, Spinach and cauliflower with sesame béchamel sauce, Smoky potato and potimarron gratin, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Mini Mont-Blanc choux puffs, Chestnut mousse in a whipper , Chestnut moelleux, Chestnut Fudge Cupcakes, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Chantilly rice pudding, Bavaroise cream, Cranachan, Coupe Augustin, ... All
	Rice: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Koulibiak in pie dish, Crispy spinach rolls, Pea risotto "Mantecare", Canadian rice pudding, ... All

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