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.
29 K 4.7/5 (3 reviews)
1 hour 30 min.
Easy
12 people
5 IngredientsLast modified on: November 22th 2023
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 poacheds pears
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 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
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.
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 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 | 200 RDI=80 % | 740 RDI=70 % | 470 RDI=70 % | 8,000 RDI=400 % | 33,510 RDI: 400 % |
| 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 12 people : 13.35 €
- 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: Mousse with two chocolates, Cramique, Bourguignon potatoes , Creamy polenta with green asparagus, Cauliflower "moelleux" in ramekins, ... See them all 68
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut Fudge Cupcakes, Chestnut and hazelnut biscuits, Chestnut cake, Chestnut moelleux, Like MaronSui's, ... See them all 10
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Saint Honoré cake, Pear verbena tarts, Strawberry Charlotte, Rum babas, ... See them all 30
Rice
Like these other recipes: Mussels with arroz negro, Pea risotto "Mantecare", Chantilly rice pudding, Pilau rice, Morel risotto with Vin Jaune and Mont d'Or, ... See them all 21
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