Candy Bar Ganache Rice Pudding

READY IN: 3hrs 40mins
YIELD: 4 portions




  • 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.