Nutella Italian Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I am making this delish dessert for Thanksgiving. The recipe does not give suggestions how to display the dessert. They displayed it as a round decorated cake, so be creative. I will use the rectangle pan as they suggest since it is my first time to do this recipe, however I am going to make a whipped cream to decorate the top and sprinkle with chocolate shavings. The family from Fresco restaurant in New York serves up a holiday meal with some tasty rice dishes. Check out this recipe. The Scottos 12 servings. Ingredients:
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:
1. Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray.
2. 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.
3. Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs.
4. 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.
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