Old Viennese Chestnut Rice | Delicate & Creamy

Place the pre-cooked chestnuts into a small saucepan together with 100 ml whole milk, 1 packet of vanilla sugar, and 1 pinch of fine salt. Simmer gently over low heat for about 5 minutes until the chestnuts are completely soft and have absorbed almost all of the milk. (Tip: If using fresh chestnuts, score them crosswise first, roast in a preheated oven at 200 °C for approx. 25 minutes, peel, and then steam until soft).

While still warm, mash the soft chestnuts in a bowl with 40 g of the icing sugar and 15 ml Inländer rum using a fork, or blend briefly until a fine, pliable mixture forms. Allow to cool briefly to room temperature.

Fill the lukewarm chestnut mixture in portions into a potato ricer and gently press directly into dessert glasses or bowls. Do not press down so that the typically light, thread-like chestnut rice is formed.