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.
14 K 4.7/5 (3 reviews)
1 hour 30 min.
Easy
4 people
5 IngredientsLast modified on: November 22th 2023
For 4 people, you will need:
- 1
125 g rice - 2
1 kg whole milk - 3
200 g sweet chestnut purée (crème de marrons) - 4
200 g Chantilly cream - 5
3 Poacheds pears - Total weight: 1,525 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 125 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 1 kg whole milk and 200 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 200 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 3 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 | 70 RDI=30 % | 250 RDI=20 % | 160 RDI=20 % | 2,670 RDI=130 % | 11,170 RDI: 130 % |
| 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 4 people : 4.45 €
- Per person : 1.15 €
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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
Like these other recipes: Chocolate and vanilla crème brûlée, Caramel semolina pudding with raisins, Coconut-vanilla cream for Elsa , Cannelés, Pistachio ice cream, ... See them all 64
Sweet chestnut purée (crème de marrons)
Like these other recipes: Like MaronSui's, Chestnut cake, Chestnut mousse in a whipper , Chestnut moelleux, Chestnut Fudge Cupcakes, ... See them all 8
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Viennese chocolate cups, Saint Honoré cake, Bavaroise cream, Frozen nougat, Pavlova, ... See them all 30
Rice
Like these other recipes: Creamy risotto with vegetables , Mussels with arroz negro, Pilau rice, Indian rice pudding, Sushi, ... See them all 21
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