For rice pudding:
- 1 l Whole milk
- 150 g Short grain ricerinsed
- 100 g Brown sugar
- 1 Vanilla pod
- 100 g Chestnutsroasted, peeled and chopped
- 6 tbsp Chestnutsroasted, peeled and roughly chopped
- 6 tsp Chestnut honey
Rice Pudding with Chestnuts and Honey
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:
Steps to make Rice Pudding with Chestnuts and Honey
Add sugar and chestnuts