Nutella Rice Pudding

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  • 6 cups low-fat milk, divided
  • 1 cup Nutella
  • 2 small cinnamon sticks or 2 teaspoons ground cinnamon
  • 1 cup arborio rice (do not substitute or pudding will not thicken)
  • 1 cup dried sour cherries or dried cranberries


  1. Heat oven to 325 degrees F. Coat a 9 x 13-inch glass or metal (not aluminum) pan with vegetable oil spray.
  2. Over medium heat, whisk together 4 cups milk and the Nutella in a heavy-bottom 4-quart saucepan. Add cinnamon sticks and bring to a boil. Stir in rice and sour cherries or cranberries and transfer to prepared pan. Bake 30 minutes, stirring every 8 to 10 minutes.
  3. Add remaining milk, combining well, and bake 15 to 20 minutes longer, stirring every 8 to 10 minutes, or until pudding has thickened and rice is soft.
  4. Remove cinnamon sticks if using and cool 15 to 20 minutes.
  5. Serve hot or cover and refrigerate.

Makes 12 servings.

If desired, sprinkle with cinnamon-dusted whipped cream.