NUTELLA ITALIAN RICE PUDDING
6 Cups Whole Milk
1 Cup Nutella
2 Teaspoons Ground Cinnamon
1 Cup Arborio Rice
2 Egg Yolks
1/2 Cup Granulated Sugar
1 Cup Chopped Hazelnuts
Preheat oven to 325F. degrees.
Coat a 13 x 9 x 2 glass baking dish with vegetable oil spray.
Over medium heat, whisk together milk and Nutella in a heavy-bottomed 4-quart saucepan.
Add cinnamon and rice and bring to a boil.
Cover and reduce heat to a simmer and cook for 15 minutes.
Whisk together eggs, egg yolks, and sugar.
Temper a small amount of the hot liquid into the eggs.
Combine egg mixture with remaining milk mixture.
Add nuts and bake in a water bath for 40 minutes.
Cool 15 to 20 minutes. Serve hot or cover and refrigerate.
Pairs Well With
Note:- chilled the pudding and then piped marscapone cheese around the edge of the pudding, and then sprinkled the cheese with bits of shaved chocolate and some finely chopped hazelnuts. It was a beautiful presentation.