Breakfast Rice Pudding with NUTELLA®

diff
8 port
7 ingr
60 min
Breakfast Rice Pudding with NUTELLA

INGREDIENTS for 8 portions

1 vanilla bean (or 1 tbsp/15mL pure vanilla extract)
4- ½ cups (1.125L) milk, divided
1 cup (250 mL) Arborio or Carnaroli rice
½ cup (125 mL) chopped fresh apples
¼ cup (60 mL) chopped dried apricots
¼ cup (60 mL) granulated sugar
½ cup (125 mL) NUTELLA®

STEPS

Step 1

Cut vanilla bean lengthwise down the centre and scrape the seeds out of both sides.

Step 2

In large saucepan, combine vanilla seeds, pod of vanilla bean and 4 cups (1 L) of milk. Stir in rice, apples, apricots and sugar; bring to a boil over medium- high heat. Reduce heat to low and simmer covered for 25 minutes.

Step 3

Remove from heat and stir with a wooden spoon for five minutes or until rice is soft and creamy, add additional ½ cup (125 mL) of milk or more if a looser texture is desired.

Step 4

Serve rice pudding warm with a tablespoon (15 mL) of NUTELLA® swirled in. Enjoy with additional fresh fruit or 100% fruit juice for a complete breakfast. Rice pudding can be made up to two days in advance, and warmed in the microwave. Add a few tablespoons per serving of additional milk when reheating to soften texture.