# What You’ll Need:
→ Rice Pudding
01 - 2/3 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 of 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 of ground cinnamon, optional
# How to Make It:
01 - Thoroughly rinse Japanese short-grain rice under cold running water until the water runs clear. Drain thoroughly.
02 - Place 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 whole milk, granulated sugar, and vanilla bean seeds or extract to the saucepan. Stir to combine and return to a gentle simmer, stirring occasionally.
04 - Reduce heat to low and cook uncovered, stirring often, until the rice is tender and pudding has thickened to a creamy texture, about 25 to 30 minutes. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, combine chestnut purée, heavy cream, powdered sugar, vanilla extract, and rum if using. Whisk vigorously until smooth and creamy.
06 - Distribute warm or slightly cooled rice pudding evenly into serving bowls or glasses. Top each portion with chestnut cream.
07 - Finish with chopped candied chestnuts and a light dusting of ground cinnamon, if desired. Serve immediately or refrigerate for chilled service.
