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Italian Rice Pudding with Nutella


Rice pudding with Nutella and pine nuts is rich, creamy and decadent. This rice pudding recipe makes for an incredible dessert, but remember that is also very high in calories and fats, so enjoy it, but in small servings.

In Italy, Nutella is not just a chocolate-hazelnuts spread. Nutella is part of the best childhood memories for any Italian, and many grownups have no problem admitting their unremitting passion for it.

Since the launch of the iconic chocolate spread on the Italian market in 1964, by the Ferrero company, Nutella over bread is in fact one of the classic snacks for the merenda, the way the afternoon snack is called in Italy. Nowadays Nutella is used in many Italian bakeries as topping for pizza and as ingredient for many other desserts, including some of the best gelato flavors.

Ingredients and Instructions (serve 6):

  • 8 ounces/225 grams of Arborio rice

  • 1 quart/1 liter of milk

  • 3 tablespoons of sugar

  • 2 ounces/60 grams of unsalted butter

  • 1 cup of whipped cream

  • 3 tablespoons of Nutella

  • 2 tablespoons of pine nuts, coarsely chopped

  • 7 ounces/200 grams of Nutella for the sauce

  1. Pour the milk in a medium pot, add the sugar, stir and then bring to a boil.

  2. Add the rice, stir, turn the heat to low and let simmer gently, stirring frequently, until the rice is cooked and has absorbed all the milk.

  3. Take the pot off the fire, add the butter, the three tablespoons of Nutella, mix well and let the compost cool off completely.

  4. Gently incorporate the whipped cream and the pine nuts into the rice mix, then scoop the pudding into 6 cups or ramekins and transfer to the refrigerator for at least a couple of hours, to allow the pudding to becomes nice and firm.

  5. Served with a warm Nutella sauce, made by warming up the chocolate spread in a double boiler, water bath or bain-marie.


Buon appetito!

Cinzia Aversa, 2013


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Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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