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.
14K 3 5
Last modified on: April 1st 2020
Keywords for this recipe:DessertRicePuddingChantilly creamVanillaFor 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping:
1 or 2 days in the fridge, covered with plastic film.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: Coconut-vanilla cream for Elsa , Vanilla ice cream, Italian hot chocolate , Caramel semolina pudding with raisins, Rice pudding (riz au lait), ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Saint Honoré cake, Diplomat cream, Pear verbena tarts, Peach Melba, ... All |
| Rice: You can check-out other recipes which use it, like for example: Sushi, Rice pudding (riz au lait), Crispy spinach rolls, Rice pudding with fruit and nuts, Morel risotto with Vin Jaune and Mont d'Or, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Caribbean upside-down cake, Quince and apple compote, Little lemon biscuits, Chocolate cereal bars, Caribbean upside-down cake, ... All |
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