NUTELLA ITALIAN RICE PUDDING
INGREDIENTS
- Cooking Time: 55
- 6 Cups Whole Milk
- 1 Cup Nutella
- 2 Teaspoons Ground Cinnamon
- 1 Cup Arborio Rice
- 2 Eggs
- 2 Egg Yolks
- 1/2 Cup Granulated Sugar
- 1 Cup Chopped Hazelnuts
DIRECTIONS
- 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.