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.
13K 4.7/5 based on 3 reviews
Last modified on: November 22th 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 Poached pears - Total weight: 1,525 grams
Change measures:
Times for this recipe
Preparation: 43 min.
Cooking: 45 min.
All in all: 1 hour 28 min.
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 - 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
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 - 5 min.
Cut 3 Poached pears into small pieces and drain.
Stage 10 - 2 min.
Montage
This is not necessary, but you can decorate each glass with a trail of chestnut cream.Stage 11 - 2 min.
Fill with half of the rice pudding.
Stage 12 - 1 min.
Then 1/4 of the poached pear pieces.
Stage 13
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.
Source: From Bastien Girard.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 250 20 % | 160 20 % | 2,670 130 % | 11,170 130 % |
| Per 100 g | 4 2 % | 20 2 % | 10 2 % | 170 9 % | 730 9 % |
| Per person | 20 6 % | 60 6 % | 40 6 % | 670 30 % | 2,790 30 % |
How much will it cost?
- For 4 people : 4.44 €
- Per person : 1.11 €
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
Like these other recipes: Rice pudding (riz au lait), Yeast-based flaky dough (for croissants), Pear and chocolate tart with a hint of mint, Real custard sauce (crème anglaise), Canadian rice pudding, ... See them all 62
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Strawberries with mint and cream, Pear charlotte, Pavlova, European glass, ... See them all 29
Sweet chestnut purée (crème de marrons)
Like these other recipes: Little vanilla, clementine and chestnut verrines, Like MaronSui's, Chestnut mousse in a whipper , Chestnut moelleux, Chestnut and hazelnut biscuits, ... See them all 8
Rice
Like these other recipes: Sesame rice, Creamy risotto with vegetables , Morel risotto with Vin Jaune and Mont d'Or, Turmeric risotto, Curried prawn risotto, ... See them all 21
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