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.
50 K 4.2/5 (5 reviews)
2 hours 50 min.
Easy
24 people
5 IngredientsLast modified on: April 1st 2020
For 24 people, you will need:
- 1
6 lb + 9.6 oz whole milk - 2
3 vanillas pod - 3
1 lb + 6.8 oz rice - 4
10.6 oz brown sugar - 5
1 lb + 5.1 oz Chantilly cream
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 6 lb + 9.6 oz whole milk into a large saucepan. Scrape 3 vanillas pod into it and bring to the boil.
Stage 2 - 1 min.
As soon as it boils, add 1 lb + 6.8 oz rice...
Stage 3 - 1 min.
...and 10.6 oz 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 1 lb + 5.1 oz 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 | 200 RDI=80 % | 690 RDI=70 % | 470 RDI=70 % | 7,740 RDI=390 % | 32,430 RDI: 390 % |
| 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 24 people : 16.10 €
- Per person : 0.70 €
Change currency: 
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: Pain perdu, Caramelized pear custard tart, Chocolate cream with a crunch, irish coffee mousse, Spinach and cauliflower with sesame béchamel sauce, Cramique, ... See them all 67
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Individual charlottes with morello cherries, Saint Honoré cake, Pear charlotte, Chouquettes, ... See them all 30
Rice
Like these other recipes: Rice pudding with chestnuts and poached pears, Paella, Canadian rice pudding, Morel risotto with Vin Jaune and Mont d'Or, Koulibiak in pie dish, ... See them all 21
Brown sugar
Like these other recipes: Tarte à l'coloche, Craquelin (sweet cracker dough), Apple and whisky crumble, Plum and hazelnut crumble, Quince and apple compote, ... See them all 44
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