Rice Pudding Ganache

Preparation info
  • Yield:

    495 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


Rice Milk

  • Milk 500 g 1 lb 1.64 oz
  • Arborio rice


  1. For the rice milk: Cook the milk and rice in a sauce pot over medium heat until the rice is very tender and falling apart.
  2. Blend until very smooth.
  3. Cool over an ice water bath.
  4. For the ganache: Bring the cooled rice milk, cream, and glucose to a boil in a sauce pot.
  5. Pour over the white chocolate and emulsify. Stir in