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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

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For 12 people, you will need:

1 1 ¾ cup rice
2 0 litre 12 ml whole milk
3 0 kg 2 g sweet chestnut purée (crème de marrons)
4 0 kg 2 g Chantilly cream
5 9 Poached pears

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

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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 1 ¾ cup 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 0 litre 12 ml whole milk and 0 kg 2 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 0 kg 2 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 9 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
8,004 Kcal or 33,511 Kj	200 gr	744 gr	469 gr
400 %	77 %	70 %	71 %

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 12 people : 13.32 €
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: Poached eggs with spinach and Comté milk, Cramique, Chocolate rice pudding, Hot chocolate, Vanilla ice cream, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, Chestnut and hazelnut biscuits, Chestnut Fudge Cupcakes, Chestnut cake, Like MaronSui's, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, St Tropez tart, Belle-helene in a glass, Rum babas, Ice-cream Vacherin, ... All
	Rice: You can check-out other recipes which use it, like for example: Indian rice pudding, Crispy spinach rolls, Paella, Canadian rice pudding, Creamy risotto with diced vegetables and flax seeds, ... All