Rice pudding with chestnuts and poached pears


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.
16 K 4.7/5 (3 reviews)
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Last modified on: November 22th 2023
For 4 people, you will need:

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Times for this recipe
Preparation: 45 min.
Cooking: 45 min.
All in all: 1 hour 30 min.
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Step by step recipe


Stage 1 - 5 min.
Rice pudding with chestnuts and poached pears

Rice pudding with chestnuts

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

Stage 2 - 5 min.
Rice pudding with chestnuts and poached pears
Drain it.

Stage 3 - 3 min.
Rice pudding with chestnuts and poached pears
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.
Rice pudding with chestnuts and poached pears
Place on low heat and cook gently, stirring occasionally...

Stage 5
Rice pudding with chestnuts and poached pears
...until the rice has absorbed almost all the milk.

Stage 6
Rice pudding with chestnuts and poached pears
You should obtain a creamy rice pudding with a delicious chestnut taste.

Let cool, uncovered.

Stage 7 - 20 min.
Rice pudding with chestnuts and poached pears
Prepare 200 g Chantilly cream...

Stage 8 - 5 min.
Rice pudding with chestnuts and poached pears
... 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 - 5 min.
Rice pudding with chestnuts and poached pears
Cut 3 poacheds pears into small pieces and drain.

Stage 10 - 2 min.
Rice pudding with chestnuts and poached pears

Montage

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

Stage 11 - 2 min.
Rice pudding with chestnuts and poached pears
Fill with half of the rice pudding.

Stage 12 - 1 min.
Rice pudding with chestnuts and poached pears
Then 1/4 of the poached pear pieces.

Stage 13
Rice pudding with chestnuts and poached pears
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %250 RDI=20 %160 RDI=20 %2,670 RDI=130 %11,170 RDI: 130 %
Per 100 g4 RDI=2 %20 RDI=2 %10 RDI=2 %170 RDI=9 %730 RDI: 9 %
Per person20 RDI=6 %60 RDI=6 %40 RDI=6 %670 RDI=30 %2,790 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 4.45 €
  • Per person : 1.15 €

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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)
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