Nutella Rice Pudding*
Ingredients:
6 cups low-fat milk, divided
1 cup Nutella
2 cinnamon sticks (or 2 tsp ground cinnamon)
1 cup arborio rice
1 cup sour cherries or cranberries, dried
Preheat the oven to 325 degrees. Spray a 13x9-inch glass or metal (not aluminum) pan with non-stick cooking spray.
Whisk together 4 cups milk and the Nutella in a heavy-bottomed 4-quart saucepan. Add the cinnamon sticks and bring to a boil. Add the rice and sour cherries or cranberries and transfer to the prepared pan. Bake for 30 minutes stirring occasionally. Add the remaining milk, combining well, and bake for 15 minutes longer. Remove the sticks. Cool for 15 minutes. Serve hot or cover and refrigerate. Serve with cinnamon-dusted whipped cream.
Makes 12 1/2 cup servings
Nutella recipe booklet