For the rice pudding:
In a pot, melt
the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter
for another 2 minutes. Add milk, sugar, vanilla bean
and bring to a boil, then reduce to a simmer
, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente
. Remove from heat, cover with plastic wrap
, let cool, then put in the refrigerator.
For the ganache:
In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
For the almond slivers:
Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.