Candy Bar Ganache Rice Pudding
- Level: Easy
- Yield: 4 portions
- Total: 3 hr 40 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 1 hr 10 min
Ingredients
Pudding
1/4 cup butter
1/2 cup arborio rice
4 cups milk
1/4 cup granulated sugar
1 vanilla bean, opened and seeds scraped
1/2 cup heavy cream
1/4 cup icing (confectioners') sugar
Ganache
1 pound/500 g chopped milk chocolate with honey and almond nougat (recommended: Toblerone)
Almond Slivers
1/2 cup almond slivers
2 tablespoons honey
1 teaspoon salt
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.