Nutella Rice Pudding

By Texaschef11

Ingredients

• 1 cups leftover cooked rice
• 1 cup milk (low fat is fine)
• 1 cup half and half
• 1/3 cup sugar
• 1/8 tsp salt
• 1 teaspoon vanilla extract
• 2 tsp cocoa powder
• 3 tbsp Nutella

Preparation

Step 1

Combine cooked rice, milk, half and half (use 1/2 cup milk and 1/2 cup cream if you do not have half and half), sugar and salt in a medium saucepan. Bring to a simmer, then lower the heat so the mixture doesn’t boil. Stir regularly with a spatula, scraping the bottom of the pan, until just about all of the milk is absorbed (about 45 minutes) and pudding has thickened. Add the vanilla and sift the cocoa powder, and stir to combine. Remove from heat and stir in Nutella.
Divide pudding into 4 small serving dishes, cover and cool to room temperature. Chill for at least 1 hour, or longer, before serving.
Garnish with whipped cream – plain, lightly sweetened or Nutella-flavored (see recipe below).

Makes 4 servings.

Nutella Whipped Cream
1/4 cup heavy whipping cream, chilled
1 tbsp Nutella
1 tsp hot water or coffee

Whip heavy cream to soft peaks in a small bowl.
In another small bowl, place remaining tablespoon of Nutella. Add 1 tsp of the hot water or coffee to the Nutella. Whisk together until Nutella has dissolved. Fold Nutella mixture into the whipped cream and spoon it on top of puddings.