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.
4,5385/5 for 2 ratings
Grade this recipe: Last modified on: April 1st 2020
For 16 people, you will need:
- 0
2 litres whole milk - 1
2 vanillas pod - 2
400 g rice - 3
200 g brown sugar - 4
400 g Chantilly cream - Total weight: 3,006 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 2 hours | 33 min. | 2 hours 50 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 8 min.
Pour 2 litres whole milk into a large saucepan. Scrape 2 vanillas pod into it and bring to the boil.
Stage 2 - 1 min.
As soon as it boils, add 400 g rice...
Stage 3 - 1 min.
...and 200 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 400 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,695 Kcal or 15,470 Kj | 120 gr | 399 gr | 178 gr |
| 185 % | 46 % | 38 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 123 Kcal or 515 Kj | 4 gr | 13 gr | 6 gr |
| 6 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 231 Kcal or 967 Kj | 8 gr | 25 gr | 11 gr |
| 12 % | 3 % | 2 % | 2 % |
How much will it cost?
- For 16 people : 10.73 €
- Per person : 0.67 €
Note : These prices are only approximate.
Source
Based on a recipe by Stéphane Jego.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Cramique, Rice pudding (riz au lait), Cheese Soufflé, Gratin Dauphinois, ... All |
| Rice: You can check-out other recipes which use it, like for example: Paella, Creamy risotto with diced vegetables and flax seeds, Curried prawn risotto, Koulibiak in pie dish, Sushi, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Pavlova, Quick Strawberry Millefeuille, Key Lime Pie for Jeremy, Rum babas, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Gingerbread, Canadian apple crumble, Quince and apple compote, Flaky brownie brioche, ... All |
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