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.
57 K 4.2/5 (5 reviews)
2 hours 50 min.
Easy
16 people
5 IngredientsLast modified on: April 1st 2020
For 16 people, you will need:
- 1
2 kgs whole milk - 2
2 vanillas pod - 3
400 g rice - 4
200 g brown sugar - 5
400 g Chantilly cream - Total weight: 3,010 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 35 min.
All in all: 2 hours 50 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 - 8 min.
Pour 2 kgs 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.
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 | 130 RDI=50 % | 460 RDI=40 % | 310 RDI=50 % | 5,160 RDI=260 % | 21,620 RDI: 260 % |
| 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 16 people : 10.75 €
- 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: Gratin Dauphinois, Gâteau Basque , Celeriac and mushroom gratin, Chocolate and vanilla crème brûlée, Celeriac and parsley soup, ... See them all 68
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Belle-helene in a glass, Pear verbena tarts, Pavlova, Coupe Augustin, ... See them all 30
Rice
Like these other recipes: Canadian rice pudding, Sushi, Crispy spinach rolls, Creamy risotto with vegetables , Rice pudding with fruit and nuts, ... See them all 21
Brown sugar
Like these other recipes: Smart plum tart, Chocolate cereal bars, Apple and whisky crumble, European glass, Flaky brownie brioche, ... See them all 45
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