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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 12 people, you will need:

1 405 ml rice
2 3 litres whole milk
3 600 ml sweet chestnut purée (crème de marrons)
4 600 ml Chantilly cream
5 9 Poached pears

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 405 ml 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 3 litres whole milk and 600 ml 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 600 ml 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: Cream of cauliflower soup with smoked haddock , Yeast-based flaky dough (for croissants), Smoky potato and potimarron gratin, Vanilla ice cream, Cheese Soufflé, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Mini Mont-Blanc choux puffs, Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , Chestnut cake, Chestnut and hazelnut biscuits, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Strawberry Charlotte, Strawberries in a thyme and lemon-flavoured red wine reduction, Saint Honoré cake, Pear verbena tarts, ... All
	Rice: You can check-out other recipes which use it, like for example: Creamy risotto with diced vegetables and flax seeds, Rice pudding (riz au lait), Crispy spinach rolls, Koulibiak in pie dish, Curried prawn risotto, ... All

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