- Milk 500 g 1 lb 1.64 oz
- Arborio rice
- 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.
- Blend until very smooth.
- Cool over an ice water bath.
- For the ganache: Bring the cooled rice milk, cream, and glucose to a boil in a sauce pot.
- Pour over the white chocolate and emulsify. Stir in