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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.

9,530 3 4.7

Last modified on: November 22^th 2023

Keywords for this recipe:

For 4 people, you will need:

1 ²⁄₃ cup rice
2 4 cups + 3 tablespoons whole milk
3 1 cup sweet chestnut purée (crème de marrons)
4 1 cup Chantilly cream
5 3 Poached pears

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

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How long does 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 ²⁄₃ 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 4 cups + 3 tablespoons whole milk and 1 cup 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 1 cup 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 3 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
1,934 Kcal or 8,097 Kj	61 gr	218 gr	90 gr
97 %	23 %	21 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
127 Kcal or 532 Kj	4 gr	14 gr	6 gr
6 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
484 Kcal or 2,026 Kj	15 gr	55 gr	23 gr
24 %	6 %	5 %	3 %

% 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 4 people : 4.82 $
Per person : 1.21 $

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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: Celeriac soup with mustard, Potimarron and leek soup, Milk rolls, Gnocchi alla romana, Chocolate cream with a crunch, irish coffee mousse, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Chestnut Fudge Cupcakes, Chestnut and hazelnut biscuits, Mini Mont-Blanc choux puffs, Little vanilla, clementine and chestnut verrines, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Peach and blackcurrant sundae, Pavlova, Belle-helene in a glass, Strawberry Verveine Tart , ... All
	Rice: You can check-out other recipes which use it, like for example: Turmeric risotto, Creamy risotto with vegetables , Rice pudding (riz au lait), Sesame rice, Pilau rice, ... All

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