Chantilly rice pudding
A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.
62 K 4.2/5 (5 reviews)
2 hours 50 min.
Easy
5.40 €
8 people
5 IngredientsLast modified on: April 1st 2020
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 for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 35 min.
All in all: 2 hours 50 min.
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Step by step recipe
Stage 1 - ⌛ 8 min.
Pour 1 litre whole milk into a large saucepan. Scrape 1 vanilla pod into it and bring to the boil.
Stage 2 - ⌛ 1 min.
As soon as it boils, add 200 g rice...
Stage 3 - ⌛ 1 min.
...and 100 g brown sugar, then mix well.
Stage 4 - ⌛ 25 min.
Turn down the heat and leave to simmer uncovered, stirring from time to time...
Stage 5
...until it reaches a creamy consistency.
Stage 6 - ⌛ 2 min.
Tip the cooked rice pudding into a bowl.
Stage 7 - ⌛ 2 hours
Cover with plastic film, leave to cool, then refrigerate for 1 or 2 hours, or overnight.
Stage 8 - ⌛ 3 min.
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.
Stage 9 - ⌛ 1 min.
Add 200 g Chantilly cream.
Stage 10 - ⌛ 4 min.
Still using the spatula (or a soft spatula), fold in the cream gently.
Stage 11 - ⌛ 5 min.
Serve in individual ramekins.
Do not serve too cold, it is better just cool.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Stéphane Jego.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 230 RDI=20 % | 160 RDI=20 % | 2,580 RDI=130 % | 10,810 RDI: 130 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=1 % | 10 RDI=2 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 8 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 320 RDI=20 % | 1,350 RDI: 20 % |
How much will it cost?
- For 8 people : 5.40 €
- Per person : 0.70 €
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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)
Whole milk
Like these other recipes: Panna cotta, Poached eggs with spinach and Comté milk, Pain perdu, Vanilla ice cream, Cauliflower "moelleux" in ramekins, ... See them all 69
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Strawberry Verveine Tart , Peach and blackcurrant sundae, Pear verbena tarts, Belle-helene in a glass, ... See them all 30
Rice
Like these other recipes: Koulibiak in pie dish, Creamy risotto with vegetables , Indian rice pudding, Pilau rice, Curried prawn risotto, ... See them all 22
Brown sugar
Like these other recipes: Sweet pancake rolls from Brittany, Chocolate cereal bars, Plum and hazelnut crumble, Oatmeal and apple cookies, Hazelnut and orange cake, ... See them all 47
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