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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.
24 K 4.7/5 (3 reviews)
1 hour 30 min.
Easy
8 people
5 IngredientsLast modified on: November 22th 2023
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 poacheds pears - Total weight: 3,050 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 45 min.
All in all: 1 hour 30 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 - 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
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.
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 poacheds 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 500 RDI=50 % | 310 RDI=50 % | 5,340 RDI=270 % | 22,340 RDI: 270 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per person | 20 RDI=6 % | 60 RDI=6 % | 40 RDI=6 % | 670 RDI=30 % | 2,790 RDI: 30 % |
How much will it cost?
- For 8 people : 8.90 €
- Per person : 1.15 €
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: Canadian rice pudding, Cauliflower "moelleux" in ramekins, Pistachio confectioner's custard, Chocolate and vanilla crème brûlée, Celery soup bourguignonne style, ... See them all 67
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Belle-helene in a glass, Chantilly rice pudding, Cranachan, European glass, ... See them all 30
Sweet chestnut purée (crème de marrons)
Like these other recipes: Ardéchois, Chestnut and hazelnut biscuits, Chestnut moelleux, Chestnut cake, Little vanilla, clementine and chestnut verrines, ... See them all 9
Rice
Like these other recipes: How to cook rice in rice-cooker, Chocolate rice pudding, Pea risotto "Mantecare", Chicken with rice and leeks, Pilau rice, ... See them all 21
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