Recipe courtesy of Chuck Hughes and Chuck Hughes
Save Recipe Print
Total:
3 hr 40 min
Prep:
30 min
Inactive:
2 hr
Cook:
1 hr 10 min
Yield:
4 portions
Level:
Easy

Ingredients

Directions

For the rice pudding:

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

For the ganache:

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

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

For the almond slivers:

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.

Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Banana Pudding

Recipe courtesy of Sandra Lee

Brownie Pudding

Recipe courtesy of Ina Garten

Baked Brown Rice

Recipe courtesy of Alton Brown

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword