Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Candy Bar Ganache Rice Pudding
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- Level: Easy
- Total: 3 hr 40 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 1 hr 10 min
- Yield: 4 portions
- Level: Easy
- Total: 3 hr 40 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 1 hr 10 min
- Yield: 4 portions
Ingredients
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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.
