# What You'll Need:
→ Rice Pudding
01 - 3/4 cup Japanese short-grain rice (such as sushi rice)
02 - 2 1/2 cups whole milk
03 - 1/3 cup water
04 - 1/4 cup granulated sugar
05 - 1/2 vanilla bean, split and seeds scraped or 1 teaspoon pure vanilla extract
06 - Pinch salt
→ Chestnut Cream
07 - 3/4 cup unsweetened chestnut purée (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 ground cinnamon (optional)
# Steps to Follow:
01 - Rinse the short-grain rice thoroughly under cold water until the rinse water is clear. Drain completely.
02 - In a medium saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a gentle simmer over medium heat, then cover and cook for 5 minutes.
03 - Stir in the whole milk, granulated sugar, and vanilla bean seeds or extract. Return to a gentle simmer, stirring occasionally.
04 - Reduce heat to low and cook uncovered, stirring frequently until the rice is tender and the mixture achieves a creamy consistency, approximately 25 to 30 minutes. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, whisk together chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum (if using) until smooth and fully blended.
06 - Spoon rice pudding into serving bowls or glasses, topping each with a generous layer of chestnut cream. Garnish with chopped candied chestnuts and a pinch of cinnamon as desired.
07 - Serve immediately while warm or refrigerate for a firmer texture according to preference.
