Rice Pudding Ganache

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