Tired of cookie baking but want a sweet treat? Give yourself a break and try this new stovetop Rice Pudding with Chestnuts and Honey recipe! Flavored with vanilla bean and packed with chestnuts, it’s creamy and delicious. Plus, this recipe is made without eggs. It’s kind of my new favorite rice pudding recipe, especially on these cold winter days. For the creamiest rice pudding, go for short-grain rice like arborio, bomba, or sushi rice.
The recipe is as easy as putting the ingredients in a saucepan and simmering until the rice is tender and the mixture is creamy and resembles very loose oatmeal. Make sure to stir the rice frequently to prevent it from sticking. Towards the end of cooking, add sugar and chestnuts. Remove the vanilla bean and serve warm. Top each serving with extra chestnuts and a drizzle of chestnut honey for that added French flair.
To make the Rice Pudding with Chestnuts and Honey, you will need the following ingredients:
In a large saucepan over medium heat, add 1 liter whole milk. Cut open and scrape out the seeds of the vanilla bean and stir into the milk along with the empty vanilla bean. Bring the milk to a gentle boil.
Once the milk comes to a boil, reduce the heat to low and stir in 150 grams rice. Cook partially covered, stirring frequently, until the rice is tender and the mixture is creamy and resembles very loose oatmeal, about 40 minutes.
Towards the end of cooking, stir in 100 grams brown sugar and 100 grams chopped chestnuts. Heat gently and stir until the sugar has dissolved.
If serving later, transfer to an airtight container and bring to a room temperature. Store for up to 3 days in the fridge and reheat before serving.
Serve warm topped with some chopped chestnuts and drizzled with honey.
Take your rice pudding recipe to a whole new level with this Rice Pudding with Chestnuts and Honey! It is rich, creamy, delicious, and uses all-natural ingredients. What’s your favorite rice pudding recipe? Have any tips? Let us know in the comments below!
Delicious creamy dessert! Thanks!
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