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Rice pudding with chestnuts and poached pears

A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.

12K 4.7/5 based on 3 reviews

Last modified on: November 22^th 2023

Keywords for this recipe:

For 8 people, you will need:

1 250 g rice
2 2 litres whole milk
3 400 g sweet chestnut purée (crème de marrons)
4 400 g Chantilly cream
5 6 Poached pears
Total weight: 3,050 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
43 min.	45 min.	1 hour 28 min.

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Step by step recipe

Stage 1 - 5 min.

Rice pudding with chestnuts

Blanch 250 g rice in a pot of boiling water for 5 minutes.

Stage 2 - 5 min.

Drain it.

Stage 3 - 3 min.

Pour this rice into a non-stick pan with 2 litres whole milk and 400 g sweet chestnut purée (crème de marrons).

Stage 4 - 40 min.

Place on low heat and cook gently, stirring occasionally...

Stage 5

...until the rice has absorbed almost all the milk.

Stage 6

You should obtain a creamy rice pudding with a delicious chestnut taste.

Let cool, uncovered.

Stage 7 - 20 min.

Prepare 400 g Chantilly cream...

Stage 8 - 5 min.

... and add it to the cooled rice pudding.

Proceed gently, to keep as much as possible the lightness of the Chantilly, and thus lighten the rice pudding.

Reserve in the refrigerator.

Stage 9 - 5 min.

Cut 6 Poached pears into small pieces and drain.

Stage 10 - 2 min.

Montage

This is not necessary, but you can decorate each glass with a trail of chestnut cream.

Stage 11 - 2 min.

Fill with half of the rice pudding.

Stage 12 - 1 min.

Then 1/4 of the poached pear pieces.

Stage 13

Serve, not too cold if possible, i.e. out of the fridge 30 minutes before tasting.

Remarks

For a fancier version, add a sprinkling of marron glacé on top of the pears in the verrine.

As usual with the poaching syrup, you can salvage it for later use, even in another recipe.

Keeping

1 day in the refrigerator, protected by a stretch film.

Source

From Bastien Girard.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,336 Kcal or 22,341 Kj	133 gr	496 gr	312 gr
267 %	51 %	47 %	47 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
175 Kcal or 733 Kj	4 gr	16 gr	10 gr
9 %	2 %	2 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
667 Kcal or 2,793 Kj	17 gr	62 gr	39 gr
33 %	6 %	6 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 8 people : 8.88 €
Per person : 1.11 €

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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: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Caramel semolina pudding with raisins, Creamy polenta with green asparagus, Cheese Soufflé, Bourguignon potatoes , ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Coupe Augustin, European glass, Key Lime Pie for Jeremy, Ice-cream Vacherin, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Chestnut cake, Chestnut mousse in a whipper , Chestnut and hazelnut biscuits, Mini Mont-Blanc choux puffs, ... All
	Rice: You can check-out other recipes which use it, like for example: Pea risotto "Mantecare", Creamy risotto with vegetables , Paella, Chicken with rice and leeks, Turmeric risotto, ... All

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