Recipe Rice pudding with chestnut cream

To prepare this dish

Ingredient list

Rice pudding preparation

250 g Whipping Cream
100 g fine sugar
250 g round rice
1 liter Whole milk

Chestnut cream preparation

10 chestnuts
100 g chestnut cream
flaked almonds

Elle & Vire products used

Whipping Cream

Whole milk

Necessary ustensils

Whisk

Saucepan

Oven

The recipe,
step by step

1. 1

   Rice pudding preparation

   • Take the cold milk and boil it with sugar.
   • While the milk is heating up, cut the vanilla pod lengthways and, with a knife, scrape out the seeds from both halves.
   • Add the vanilla seeds to the sugar-and-milk mixture.
   • As soon as the milk boils, slowly pour in the rice and leave to simmer.
   • When the contents of the pan begin to simmer, turn down the heat and cook slowly for 40 minutes.
   • When the rice is ready, take off the hob and add in the cream.
   • Leave to stand in a cool place for at least 1 hour.
   Chef's tip

   Pensez à regarder le geste pâtisserie "la crème sucrée vanillée" qui vous expliquera clairement comment récupérer les grains d'une gousse de vanille

2. 2

   Chestnut cream preparation

   • In the meantime, finely chop the chestnuts.
   • Heat the chestnut chips in a pan until they colour slightly, which will bring out their flavour.
   • Then fold the chestnut chips into the chestnut purée to obtain a smooth mixture. You can use a chestnut purée bought at the supermarket: this keeps well and the taste is often just right.
   • Assembly: First put the rice pudding in a verrine, then add a layer of chestnut purée. Finally, decorate with flaked almonds to add a touch of crunchiness to your dessert.