# Components:
→ Rice Pudding
01 - 120 g (about 4.25 oz) Japanese short-grain rice, such as sushi rice
02 - 600 ml (2.5 cups) whole milk
03 - 100 ml (0.4 cups) water
04 - 50 g (1.75 oz) granulated sugar
05 - 1/2 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract
06 - Pinch of salt
→ Chestnut Cream
07 - 180 g (6.35 oz) unsweetened chestnut purée, canned or homemade
08 - 60 ml (1/4 cup) heavy cream
09 - 30 g (about 1 oz) powdered sugar
10 - 1 tsp vanilla extract
11 - 1 tbsp rum (optional)
→ Garnish
12 - 2 tbsp chopped candied chestnuts (marrons glacés)
13 - Pinch ground cinnamon (optional)
# Method:
01 - Rinse rice thoroughly under cold water until rinsing water is clear. Drain the rice completely.
02 - In a medium saucepan, combine the drained rice, measured water, and a pinch of salt. Bring to a gentle simmer over medium heat. Cover and cook for 5 minutes.
03 - Add whole milk, granulated sugar, and vanilla bean seeds (or extract) to the saucepan. Return to a gentle simmer, stirring periodically.
04 - Reduce heat to low and cook, uncovered, stirring frequently, for 25–30 minutes until rice is tender and mixture achieves a creamy consistency. Remove from heat and allow to cool slightly.
05 - While the rice mixture cools, whisk chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum (if using) in a mixing bowl until smooth and silky.
06 - Spoon warm or cooled pudding into serving bowls or glasses. Top with generous chestnut cream. Sprinkle with chopped candied chestnuts and a pinch of cinnamon as desired.
07 - Present immediately for a warm finish, or refrigerate until chilled for a firmer texture.
