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.
1,613 3 4.7
Last modified on: February 12th 2023
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 53 min. | 50 min. | 1 hour 43 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 - 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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 4 people : 5.40 €
- Per person : 1.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
From Bastien Girard.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Gratin Dauphinois, Pistachio ice cream, Bourguignon potatoes , Gâteau Basque , ... All |
 | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Tarte Bourdaloue, Peach Melba, Citrus tart, Peach and green tea tart, ... All |
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut moelleux, Little vanilla, clementine and chestnut verrines, Chestnut Fudge Cupcakes, Chestnut cake, Chestnut mousse in a whipper , ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Pear charlotte, Rum babas, Individual charlottes with morello cherries, Key Lime Pie for Jeremy, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.334K4.0 1 hour 11 min. February 21th 2011
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.206K4.2 37 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.319K5 50 min. July 30th 2021
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.280K5 33 min. November 11th 2012
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.588K 24.4 2 hours 34 min. June 26th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-03-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.