Toblerone Rice Pudding

Easy, Moderate, Complex

Yields 4 portions


  • For the Pudding:
    • 1/4 cup of butter (60 ml)
    • 1/2 cup of Arborio rice (125 ml)
    • 4 cups of milk (1 liter)
    • 1/4 cup of granulated sugar (60 ml)
    • 1 vanilla bean, opened and seeds scraped
    • 1 cup of heavy cream
    • 1/4 cup of icing sugar (60 ml)
    • 1 pound of Toblerone chocolate, chopped (500 g)
  • For the almond slivers
    • 1/2 cup of almond slivers(125 ml)
    • 2 tablespoons of honey (30 ml)
    • 1 teaspoon of salt (5 ml)


  1. 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.
  2. In a small pot heat half of the cream, add chocolate and stir until melted. Set aside to cool.
  3. In a bowl whip cream with icing sugar.  Set aside in fridge.
  4. 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.
  5. 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.