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Rice pudding with chestnuts and poached pears

A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.

4,435 3 4.7

Last modified on: February 12^th 2023

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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 Pears
6 ½ lemon
7 500 ml Poaching syrup
Total weight: 2,130 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
53 min.	50 min.	1 hour 43 min.

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Step by step recipe

Stage 1 - 5 min.

Rice pudding with chestnuts

Blanch 125 g rice in a pot of boiling water for 5 minutes.

Stage 2 - 5 min.

Drain it.

Stage 3 - 3 min.

Pour this rice into a non-stick pan with 1 litre whole milk and 200 g sweet chestnut purée (crème de marrons).

Stage 4 - 40 min.

Place on low heat and cook gently, stirring occasionally...

Stage 5

...until the rice has absorbed almost all the milk.

Stage 6

You should obtain a creamy rice pudding with a delicious chestnut taste.

Let cool, uncovered.

Stage 7 - 20 min.

Prepare 200 g Chantilly cream...

Stage 8 - 5 min.

... 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.

Stage 9 - 10 min.

Poached pears

Peel 3 Pears, remove the core, then cut into small pieces and sprinkle with the juice of ½ lemon.

Stage 10 - 5 min.

Pour into a saucepan over medium heat 500 ml Poaching syrup, and when it is simmering pour in the pear pieces.

Poach until tender, then cool in the syrup, uncovered.

Stage 11 - 5 min.

Once cold, drain them.

Stage 12 - 2 min.

Montage

This is not necessary, but you can decorate each glass with a trail of chestnut cream.

Stage 13 - 2 min.

Fill with half of the rice pudding.

Stage 14 - 1 min.

Then 1/4 of the poached pear pieces.

Stage 15

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.

Keeping

1 day in the refrigerator, protected by a stretch film.

Source

From Bastien Girard.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,279 Kcal or 9,542 Kj	63 gr	299 gr	91 gr
114 %	24 %	28 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
107 Kcal or 448 Kj	3 gr	14 gr	4 gr
5 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
570 Kcal or 2,386 Kj	16 gr	75 gr	23 gr
28 %	6 %	7 %	3 %

% 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).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 5.40 €
Per person : 1.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Yeast-based flaky dough (for croissants), Smoky potato and potimarron gratin, Paris flan filling, Pistachio confectioner's custard, ... All
	Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Poire Belle Hélène, Peach and green tea tart, Citrus tart, Peach Melba, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Coupe Augustin, Millefeuille, Individual charlottes with morello cherries, Chouquettes, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Mini Mont-Blanc choux puffs, Chestnut mousse in a whipper , Chestnut moelleux, Little vanilla, clementine and chestnut verrines, Chestnut cake, ... All

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