Pin A creamy, delicately sweet rice pudding infused with subtle vanilla and topped with a smooth chestnut cream. This elegant dessert blends Japanese simplicity with a touch of French-inspired decadence.
I first made this rice pudding on a cool autumn weekend, inspired by a visit to a Tokyo patisserie that featured chestnut pastries alongside classic wagashi. The result was so comforting and the chestnut cream turned an everyday dessert into something truly special.
Ingredients
- Japanese short-grain rice (such as sushi rice): 120g
- Whole milk: 600ml
- Water: 100ml
- Granulated sugar: 50g
- Vanilla bean (split and seeds scraped) or pure vanilla extract: 1/2 bean or 1 tsp
- Salt: Pinch
- Chestnut purée (unsweetened, canned or homemade): 180g
- Heavy cream: 60ml
- Powdered sugar: 30g
- Vanilla extract: 1 tsp
- Rum (optional): 1 tbsp
- Candied chestnuts (marrons glacés), chopped: 2 tbsp
- Ground cinnamon (optional): Pinch
Instructions
- Rinse Rice:
- Rinse the rice under cold water until the water runs clear. Drain well.
- Cook Rice:
- 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 Dairy:
- Add milk, sugar, and vanilla bean seeds (or extract) to the saucepan. Bring to a gentle simmer, stirring occasionally.
- Simmer Pudding:
- Reduce heat to low and cook uncovered, stirring often, until the rice is tender and mixture is creamy (about 25–30 minutes). Remove from heat and let cool slightly.
- Prepare Chestnut Cream:
- While pudding cools, combine chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum (if using) in a bowl. Whisk until smooth and creamy.
- Assemble Dessert:
- Spoon warm or cooled rice pudding into bowls or glasses. Top with chestnut cream.
- Finish and Serve:
- Sprinkle with chopped candied chestnuts and cinnamon, if desired. Serve immediately or chill for a firmer texture.
Pin My grandparents loved sharing seasonal treats and this pudding became a favorite for our winter gatherings. The chestnut cream always reminds us of cozy family hours with gentle laughter and sweet desserts.
Required Tools
Medium saucepan, mixing bowls, whisk, serving bowls or glasses.
Allergen Information
Contains dairy (milk, cream). Chestnuts may trigger allergies in individuals sensitive to tree nuts. Always check labels for hidden allergens if using pre-made chestnut purée.
Nutritional Information
Per serving: Calories 340, Total Fat 9g, Carbohydrates 59g, Protein 6g.
Pin Try this comforting dessert warm for chilly nights or chilled during springtime gatherings. Chestnut cream truly transforms the simple rice pudding into something special.
Recipe FAQ
- → Can I use regular rice instead of Japanese short-grain rice?
Japanese short-grain rice provides a creamy, chewy texture, but you may substitute with arborio or other short-grain rice. Adjust liquid amounts as needed for best results.
- → Is chestnut purée required, or can I use alternatives?
Chestnut purée offers a unique flavor and creamy texture. If unavailable, roasted chestnuts mashed with a little cream make a good substitute.
- → Can I make this dessert vegan?
Yes, substitute dairy milk and cream with coconut or almond milk, and ensure the chestnut purée is vegan-friendly.
- → How do I prevent the rice mixture from sticking?
Stir often while cooking, especially as the liquid reduces. Using a heavy-bottomed saucepan also helps prevent sticking and burning.
- → Should the dessert be served warm or cold?
It can be enjoyed either way. Warm offers comfort, while chilled delivers a firmer, more luxurious texture—perfect for entertaining.
- → Can I omit the rum in the chestnut cream?
Absolutely. The rum adds a subtle depth but may be left out without affecting the overall flavor.