Creamy rice pudding, still warm, swirls with melted caramelized white chocolate before slices of fresh peach go on top: Comptoir du Cacao’s Almonds Blond Chocolate Bar, with notes of butter cookie, caramel and toasted almond, finishes the bowl with a crunch.
Serves 4 · 10 min + 40 min cooking
Ingredients
- 1/2 cup (100 g) short-grain rice
- 3 cups (720 ml) whole milk
- 2 tbsp sugar
- Almonds Blond Chocolate Bar (Comptoir du Cacao), chopped: half (1.6 oz / 45 g) for the pudding, the rest to serve
- Sliced fresh peaches
Method
- Rinse 1/2 cup (100 g) short-grain rice and bring it to a simmer with 3 cups (720 ml) whole milk and 2 tbsp sugar.
- Cook over low heat for 35 to 40 minutes, stirring often, until creamy and tender.
- Off the heat, stir in half of the Almonds Blond chocolate bar (1.6 oz / 45 g), chopped, until melted.
- Serve warm or chilled, topped with sliced fresh peaches and the rest of the bar, chopped.
The star of this recipe: Almonds Blond Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
