Rice pudding with chestnuts and poached pears

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 125 g rice
• 2 1 litre whole milk
• 3 200 g sweet chestnut purée (crème de marrons)
• 4 200 g Chantilly cream
• 5 3 poacheds pears
• Total weight: 1,525 grams

Times:

Preparation	Cooking	Start to finish
45 min.	45 min.	1 hour 30 min.

Step by step recipe

• 1:

  Rice pudding with chestnuts

  Blanch 125 g rice in a pot of boiling water for 5 minutes.
• 2: Drain it.
• 3: Pour this rice into a non-stick pan with 1 litre whole milk and 200 g sweet chestnut purée (crème de marrons).
• 4: Place on low heat and cook gently, stirring occasionally...
• 5: ...until the rice has absorbed almost all the milk.
• 6: You should obtain a creamy rice pudding with a delicious chestnut taste.
  Let cool, uncovered.
• 7: Prepare 200 g Chantilly cream...
• 8: ... 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.
• 9: Cut 3 poacheds pears into small pieces and drain.
• 10:

  Montage

  This is not necessary, but you can decorate each glass with a trail of chestnut cream.
• 11: Fill with half of the rice pudding.
• 12: Then 1/4 of the poached pear pieces.
• 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.

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