Toblerone Rice Pudding
Try this quick and easy Toblerone rice pudding recipe by Chuck Hughes from Chuck's Day Off.
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Easy
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Chilling
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20 minutes
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45 minutes
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3 servings
Ingredients
- For the Pudding:
- 3 tablespoons of butter
- 1 cup of Arborio rice
- 3 cups of milk
- ½ cup of granulated sugar
- 1 vanilla bean, opened and seeds scraped
- 1 cup of heavy cream
- ¼ cup of icing sugar
- 2 cups of Toblerone chocolate, chopped
- For the Almond Slivers:
- ½ cup of almond slivers
- 2 tablespoons of honey
- 1 teaspoon of salt
Method
- For the Rice Pudding:
- In a pot melt butter on medium heat until it begins to brown, about 5 minutes.
- Add rice and stir, coating rice in browned butter for another 2 minutes.
- Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every five minutes for about 45 minutes until rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
- In a small pot heat half of the cream, add chocolate and stir until melted. Set aside to cool.
- In a bowl whip cream with icing sugar. Set aside in fridge.
- For the Almond Slivers:
- Heat almond slivers in a pan until they become golden brown.
- Lay almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
- Fold whipping cream into rice pudding mixture and refrigerate for 2 hours.
- Dish rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.
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