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.
5,1805/5 for 2 ratings
Grade this recipe: Last modified on: April 1st 2020
For 8 people, you will need:
- 0
1 litre whole milk - 1
1 vanilla pod - 2
200 g rice - 3
100 g brown sugar - 4
200 g Chantilly cream - Total weight: 1,503 grams
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 8 min.
Pour 1 litre whole milk into a large saucepan. Scrape 1 vanilla pod into it and bring to the boil.
Stage 2 - 1 min.
As soon as it boils, add 200 g rice...
Stage 3 - 1 min.
...and 100 g 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 200 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,848 Kcal or 7,737 Kj | 60 gr | 199 gr | 89 gr |
| 92 % | 23 % | 19 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 123 Kcal or 515 Kj | 4 gr | 13 gr | 6 gr |
| 6 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 231 Kcal or 967 Kj | 8 gr | 25 gr | 11 gr |
| 12 % | 3 % | 2 % | 2 % |
How much will it cost?
- For 8 people : 5.36 €
- Per person : 0.67 €
Note : These prices are only approximate.
Source
Based on a recipe by Stéphane Jego.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Hot chocolate, Cauliflower "moelleux" in ramekins, Cannelés, Chocolate and vanilla crème brûlée, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Belle-helene in a glass, Saint Honoré cake, Ice-cream Vacherin, Warm apple feuillantines, ... All |
| Rice: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Morel risotto with Vin Jaune and Mont d'Or, Sushi, Mussels with arroz negro, Rice pudding with fruit and nuts, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Flaky brownie brioche, Caribbean upside-down cake, Hazelnut and orange cake, Moist cereal bars, Craquelin (sweet cracker dough), ... All |
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