Candy Bar Ganache Rice Pudding

Directions

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.