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Chantilly rice pudding

Name: Chantilly rice pudding
Prep time: 2 h 17 min
Cook time: 33 min
Total time: 2 h 50 min
Yield: 8 people
Cuisine: French
Ingredients: 1 litre whole milk; 1 vanilla pod; 200 g rice; 100 g brown sugar; 200 g Chantilly cream

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.

62 K 4.2/5 (5 reviews)481561

Duration

2 hours 50 min.

Difficulty

Easy

Last modified on: April 1^st 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 8 people, you will need:

1 1 litre whole milk
2 1 vanilla pod
3 200 g rice
4 100 g brown sugar
5 200 g Chantilly cream
Total weight: 1,505 grams

Times for this recipe

Preparation

20 min.

Resting

2 hours

Cooking

35 min.

All in all

2 hours 50 min.

Preparation 20 min.

Resting 2 hours

Cooking 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

Source: Based on a recipe by Stéphane Jego.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	15 g RDI=6 %	10 g RDI=14 %	171 kcal RDI=9 %	719 kJ RDI=9 %
Per person	8 g RDI=13 %	28 g RDI=11 %	19 g RDI=27 %	322 kcal RDI=16 %	1,351 kJ RDI=16 %
Whole recipe	66 g RDI=102 %	229 g RDI=87 %	155 g RDI=212 %	2,581 kcal RDI=129 %	10,808 kJ RDI=129 %