Chantilly rice pudding

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
20 min.	2 hours	35 min.	2 hours 50 min.

Step by step recipe

1	Pour 1 litre whole milk into a large saucepan. Scrape 1 vanilla pod into it and bring to the boil.
2	As soon as it boils, add 200 g rice...
3	...and 100 g brown sugar, then mix well.
4	Turn down the heat and leave to simmer uncovered, stirring from time to time...
5	...until it reaches a creamy consistency.
6	Tip the cooked rice pudding into a bowl.
7	Cover with plastic film, leave to cool, then refrigerate for 1 or 2 hours, or overnight.
8	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.
9	Add 200 g Chantilly cream.
10	Still using the spatula (or a soft spatula), fold in the cream gently.
11	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.

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