Chantilly rice pudding


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.
18K 4 4.3
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Last modified on: April 1st 2020

Keywords for this recipe:DessertRicePuddingChantilly creamVanilla
For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
17 min.2 hours33 min.2 hours 50 min.
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Step by step recipe


Stage 1 - 8 min.
Chantilly rice pudding : Photo of step #1
Pour 1 litre whole milk into a large saucepan. Scrape 1 vanilla pod into it and bring to the boil.

Stage 2 - 1 min.
Chantilly rice pudding : Photo of step #2
As soon as it boils, add 200 g rice...

Stage 3 - 1 min.
Chantilly rice pudding : Photo of step #3
...and 100 g brown sugar, then mix well.

Stage 4 - 25 min.
Chantilly rice pudding : Photo of step #4
Turn down the heat and leave to simmer uncovered, stirring from time to time...

Stage 5
Chantilly rice pudding : Photo of step #5
...until it reaches a creamy consistency.

Stage 6 - 2 min.
Chantilly rice pudding : Photo of step #6
Tip the cooked rice pudding into a bowl.

Stage 7 - 2 hours
Chantilly rice pudding : Photo of step #7
Cover with plastic film, leave to cool, then refrigerate for 1 or 2 hours, or overnight.

Stage 8 - 3 min.
Chantilly rice pudding : Photo of step #8
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.
Chantilly rice pudding : Photo of step #9
Add 200 g Chantilly cream.

Stage 10 - 4 min.
Chantilly rice pudding : Photo of step #10
Still using the spatula (or a soft spatula), fold in the cream gently.

Stage 11 - 5 min.
Chantilly rice pudding : Photo of step #11
Serve in individual ramekins.

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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,848 Kcal or 7,737 Kj60 gr199 gr89 gr
92 %23 %19 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
123 Kcal or 515 Kj4 gr13 gr6 gr
6 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
231 Kcal or 967 Kj8 gr25 gr11 gr
12 %3 %2 %2 %
% 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).
How much will it cost?
  • For 8 people : 5.36 €
  • Per person : 0.67 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Stéphane Jego.
This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Pain perdu, Pear and chocolate tart with a hint of mint, Sandwich bread, Rice pudding with fruit and nuts, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Ice-cream Vacherin, Saint Honoré cake, Viennese chocolate cups, Cranachan, ... All
RiceRice: You can check-out other recipes which use it, like for example: Turmeric risotto, Pea risotto "mantecare", Chicken with rice and leeks, Morel risotto with Vin Jaune and Mont d'Or, Creamy risotto with diced vegetables and flax seeds, ... All
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Tyrolean apple crumble, Flaky brownie brioche, Craquelin (sweet cracker dough), Chocolate cake, Little lemon biscuits, ... All
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