Save A creamy delicately sweet rice pudding infused with subtle vanilla and topped with a luscious smooth chestnut cream. This elegant dessert blends Japanese simplicity with a touch of French-inspired decadence.
I first tried this pudding at a cozy Tokyo cafe pairing Japanese short-grain rice with chestnut cream in a charming glass bowl. Its delicate flavor and creamy texture have become a favorite comfort treat for special family nights. I love bringing an international twist to classic rice pudding.
Ingredients
- Japanese short-grain rice: 120 g (such as sushi rice)
- Whole milk: 600 ml
- Water: 100 ml
- Granulated sugar: 50 g
- Vanilla bean: 1/2, split and seeds scraped (or 1 tsp pure vanilla extract)
- Salt: Pinch
- Chestnut purée: 180 g (unsweetened canned or homemade)
- Heavy cream: 60 ml
- Powdered sugar: 30 g
- Vanilla extract: 1 tsp
- Rum: 1 tbsp (optional)
- Candied chestnuts (marrons glacés): 2 tbsp chopped
- Ground cinnamon: Pinch (optional)
Instructions
- Rinse rice:
- Rinse the rice under cold water until the water runs clear. Drain well.
- Cook base:
- In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a simmer over medium heat. Cover and cook for 5 minutes.
- Add milk and flavor:
- Add milk, sugar, and vanilla bean seeds (or extract) to the saucepan. Bring to a gentle simmer stirring occasionally.
- Simmer until creamy:
- Reduce heat to low and cook uncovered stirring often until rice is tender and mixture is creamy (about 25 & 30 minutes). Remove from heat and let cool slightly.
- Prepare chestnut cream:
- In a bowl combine chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum (if using). Whisk until smooth and creamy.
- Serve:
- Spoon warm or cooled rice pudding into serving bowls or glasses. Top with a generous dollop of chestnut cream.
- Garnish:
- Sprinkle with chopped candied chestnuts and a pinch of cinnamon if desired. Serve immediately or chill for a firmer texture.
Save This dessert reminds me of autumn evenings curled up at home in subtle celebration. My children love choosing their favorite bowls and topping their pudding generously with chestnut cream.
Required Tools
Medium saucepan mixing bowls whisk serving bowls or glasses
Allergen Information
Contains dairy. Chestnuts may affect those with nut allergies. If using premade chestnut purée always check the label for allergens.
Nutritional Information
Calories 340 Total Fat 9 g Carbohydrates 59 g Protein 6 g (per serving)
Save Enjoy this rice pudding with chestnut cream as a sophisticated dinner treat or a gentle brunch delight. Its simple elegance is always a crowd-pleaser.
Recipe Guide
- → Can I use regular rice instead of Japanese short-grain?
Japanese short-grain rice provides the ideal creamy texture, but you can substitute with Arborio or another short-grain variety if needed.
- → Is it possible to make this dessert vegan?
Yes, you can replace milk and cream with coconut or almond milk for a dairy-free, vegan option while keeping the texture rich.
- → How do I know when the rice is done cooking?
The rice should be tender and the mixture thick and creamy, usually after 25–30 minutes of gentle simmering and stirring.
- → Can I prepare the chestnut cream ahead of time?
Absolutely. The chestnut cream keeps well refrigerated for a day; whisk before serving to restore its smoothness.
- → What garnishes enhance the dish?
Chopped candied chestnuts add crunch, while a sprinkle of cinnamon provides warmth and aromatic depth to the finished dessert.
- → Can this dessert be served cold?
Yes, chilling the final dish yields a firmer, refreshing texture and balances the creamy flavors beautifully.