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Rice pudding and chestnuts - recipe

Rice pudding with chestnuts

This combination of rice pudding and chestnuts will put a huge smile on your face
[en]5 from 3 votes[/en][de]5 von 3 Bewertungen[/de][it]5 da 3 voti[/it]
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, sweets
Cuisine Italian, Lombardy
Servings 4 serves
Calories 570 kcal

Ingredients
 

  • 170 ml milk
  • 170 ml sweet cream whipped cream
  • 150 g rice best if risotto rice
  • 100 g chestnuts
  • 30 g butter cooked
  • 1 pinch salt

Instructions
 

  • Bring the milk, the whipped cream with the chestnuts and the pinch of salt to the boil. Stir in the rice and simmer gently for 10 minutes, or until soft. Stir from time to time. Take the pan off the heat and add the butter to the rice pudding.
  • You want your rice to have a creamy consistency – it should not be too dry. Don’t worry if the chestnuts break down a little while cooking, as this is what we want. Allow your rice pudding to stand for a while and then enjoy it either hot or cold. Add cinnamon, vanilla, sugar or honey to create an even sweeter taste.

Notes

Soak dried chestnuts in milk overnight. If you can’t or don’t want to consume dairy products, you can also use oat or rice milk.

Nutrition

Calories: 570 kcalCarbohydrates: 43 gProtein: 5 gFat: 42 gSaturated Fat: 27 gCholesterol: 112 mgSodium: 387 mgPotassium: 230 mgSugar: 2 gVitamin A: 1318 IUVitamin C: 10 mgCalcium: 73 mgIron: 1 mg
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