Japanese rice and vanilla meet smooth chestnut cream, creating a delicately sweet, creamy, elegant dessert.
# Components:
→ Rice Pudding
01 - 2/3 cup Japanese short-grain rice (such as sushi rice)
02 - 2 1/2 cups whole milk
03 - 7 tablespoons water
04 - 1/4 cup granulated sugar
05 - 1/2 vanilla bean, split and seeds scraped or 1 teaspoon pure vanilla extract
06 - Pinch of salt
→ Chestnut Cream
07 - 3/4 cup chestnut purée (unsweetened, canned or homemade)
08 - 1/4 cup heavy cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon rum (optional)
→ Garnish
12 - 2 tablespoons candied chestnuts (marrons glacés), chopped
13 - Pinch of ground cinnamon (optional)
# Directions:
01 - Place the Japanese short-grain rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Drain thoroughly.
02 - Combine the rinsed rice, water, and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 5 minutes.
03 - Add the whole milk, granulated sugar, and vanilla bean seeds or extract to the saucepan. Stir to combine, then bring to a gentle simmer over medium-low heat, stirring occasionally.
04 - Lower the heat and cook uncovered, stirring frequently, until the rice is tender and the mixture thickens to a creamy consistency, about 25 to 30 minutes. Remove from heat and allow to cool slightly.
05 - While the pudding cools, place chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum (if using) in a mixing bowl. Whisk vigorously until completely smooth and creamy.
06 - Divide the warm or cooled rice pudding among serving bowls or glasses. Top each portion with a generous spoonful of chestnut cream.
07 - Sprinkle with chopped candied chestnuts and a pinch of ground cinnamon, if desired. Serve immediately for a softer texture, or chill for a firmer consistency.
