Candy Bar Ganache Rice Pudding

1. 1

   For the rice pudding:

2. 2

   In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente.

3. 3

   Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.

4. 4

   For the ganache:

5. 5

   In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.

6. 6

   In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.

7. 7

   For the almond slivers:

8. 8

   Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.

9. 9

   Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours.

10. 10

    Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.