Chestnut rice

Chestnut rice , chestnuts rice , chestnut puree or in Hungary also gesztenyepüré / chestnut puree, is in Austria , Tyrol widespread and Hungary dessert . The name is probably due to a certain similarity to rice in appearance and comes from the old Viennese kitchen .

For this purpose, sweet chestnuts are boiled and then minced - alternatively you can also work with chestnut puree that you have bought - and mixed with powdered sugar and rum , possibly with a little vanilla sugar . The chestnut rice is served with whipped cream or vanilla ice cream , and possibly garnished with amarena cherries.

Other meanings

The vermicelles common in Switzerland are a similar dessert. Japanese Kuri Okowa ( Japanese 栗 お こ わ ) or Kurigohan ( Japanese 栗 ご 飯 ) are also “chestnut rice ”, but here they are real rice dishes with chestnuts.

literature

• Ewald and Mario Plachutta: Classics of Viennese cuisine.
• Franz Maier-Bruck : The great Sacher cookbook. 1975, ISBN 3-7796-5070-3 , p. 572.

Individual evidence

1. ↑ Chestnut puree
2. ^ Bernie Rieder : Maroni-Obersttorte. In: Franz Schmeißl: Fruity baking ideas . The best cakes, pies, strudels and desserts. Löwenzahn Verlag , 2013. ISBN 978-3-706-62718-4
3. ↑ bristle cattle and pork fat ; in: Dagmar Walden, Thomas Paulsen: ADAC travel guide plus - Hungary. ADAC Verlag, 2009, p. 132. ( limited preview in Google book search)
4. ↑ Recipe for chestnut rice
5. ↑ Yukari Sakamoto: Kuri Okowa - Chestnut Mochi Rice 栗 お こ わ , February 22, 2012.
6. ↑ Nami: Chestnut Rice (Kurigohan) 栗 ご 飯. , justonecookbook.com, November 27, 2013.