Save to Pinterest This elegant Japanese rice pudding with chestnut cream is my go-to treat when I crave a dessert that feels comforting yet graceful. The creamy vanilla-infused rice base paired with rich chestnut cream hits that rare balance between familiar and fancy. It is inspired by cozy winter evenings but fit for a special celebration too.
When I first made this, my family and I were huddled in the kitchen on a drizzly weekend. The aroma alone made us stand around the stove with anticipation. Now it is the dessert I bring out when I want to bring a bit of luxury to a low-key night.
Ingredients
- Japanese short-grain rice: This starch-rich rice gives the pudding body and the classic creamy texture. Choose sushi rice for best results
- Whole milk: Provides richness and helps the pudding set to a silky finish. Full fat makes a difference here
- Water: Helps the rice start cooking evenly before adding milk
- Granulated sugar: Sweetens the pudding just enough. Opt for pure sugar with no additives for a clean taste
- Vanilla bean or pure vanilla extract: Infuses delicate warmth. For best flavor use a real vanilla bean split and scraped
- Salt: A tiny pinch wakes up all the flavors in the pudding
- Chestnut purée: Unsweetened is best since you can control the sweetness. Check it is smooth with no artificial flavors
- Heavy cream: Softens the chestnut purée into an airy mousse and adds silkiness
- Powdered sugar: Blends smoothly into the cream mixture. Sift if it looks clumpy
- Vanilla extract: Adds depth to the chestnut layer. Pure extract over imitation for true aroma
- Rum: Optional for adults. It gives subtle nutty warmth
- Candied chestnuts: Marrons glacés add crunch and festive flair. Choose glossy ones with no bitterness
- Ground cinnamon: Optional dusting for a hint of spice and color
Instructions
- Rice Prep:
- Rinse your Japanese short-grain rice under cold water until the water runs clear. This step removes excess starch so the pudding is creamy but never gluey. Drain the rice thoroughly before you start
- Initial Cooking:
- Put the rinsed rice into a medium saucepan with water and a pinch of salt. Bring to a gentle simmer over medium heat and cover. Let the rice cook for five minutes so it begins absorbing the liquid without breaking apart
- Flavor and Simmer:
- To the par-cooked rice add whole milk, granulated sugar, and the vanilla bean seeds or extract. Stir everything together and bring the mixture back up to a gentle simmer. This melts the sugar and infuses the rice with flavor
- Creamy Finish:
- Lower the heat and cook the mixture uncovered. Stir often so your pudding does not scorch or stick to the bottom. After about twenty five to thirty minutes the rice should be plump and the milk should look thickened and creamy. Remove from the heat and let cool slightly. It will continue to thicken as it sits
- Chestnut Cream:
- While the pudding cools place chestnut purée, heavy cream, powdered sugar, vanilla, and rum if using into a mixing bowl. Whisk until the cream is smooth, airy, and lumps free. You want the cream to be spreadable but not liquidy
- Assemble and Serve:
- Spoon warm or fully cooled rice pudding into serving bowls or glasses. Top each with a generous dollop of chestnut cream. Sprinkle on chopped candied chestnuts and a little cinnamon if you like extra aroma and color. Serve right away for the softest pudding or refrigerate for a firmer texture
Save to Pinterest Chestnut cream is by far my favorite part of this dessert. When I introduced it to my children they immediately asked for extra spoonfuls of the topping. I still remember my eldest trying to sneak more candied chestnuts when she thought I was not looking.
Storage Tips
Store leftovers covered in the fridge for up to three days. The pudding will firm up as it sits so loosen it with a splash of milk when reheating. The chestnut cream keeps best in a separate airtight container. Both layers can be assembled just before serving for freshest taste
Ingredient Substitutions
If chestnut purée is difficult to find try a homemade version by roasting and blending peeled chestnuts until smooth. Coconut cream makes a nice swap for heavy cream to create a dairy free variation. Jasmine rice can replace Japanese rice but the texture will be different
Serving Suggestions
Serve in elegant glasses with a dusting of matcha for a Japanese twist or drizzle a bit of honey if you love extra sweetness. I once topped this with fresh raspberries for spring and it was outstanding
Cultural Context
This dessert nods to classic Japanese okayu rice porridge but with the creamy sweetness of French mont blanc. Chestnut purée is widely celebrated in both cultures for winter desserts. Truly a dish that brings two worlds together into a single bowl
Save to Pinterest Enjoy this creamy chestnut rice pudding for any occasion. Guests will always remember the delicate flavor and silky topping.
Common Recipe Questions
- → What type of rice works best?
Japanese short-grain rice, like sushi rice, delivers the ideal creamy and tender texture for this dessert.
- → Can I prepare this ahead of time?
Yes, the dish can be made in advance and chilled. Serve cold or gently reheat before topping with cream.
- → Are there dairy-free options?
For a vegan-friendly version, replace the milk and cream with coconut or almond alternatives.
- → How can I enhance flavor?
Consider adding a pinch of ground cinnamon, a splash of rum, or extra vanilla for extra depth.
- → Is chestnut purée sweetened?
Use unsweetened chestnut purée for a balanced flavor, adjusting powdered sugar to preferred sweetness.
- → What if I lack marrons glacés?
Roasted chopped chestnuts make a delicious alternative to candied chestnuts for garnish.