Try one of our old fashioned desert
Nutella Rice Pudding
6 C. low-fat milk (divided)
1 C. Nutella
2 small cinnamon sticks (or 2 t. ground cinnamon)
1 C. arborio rice (do not substitute or pudding will not thicken)
1 C. dried sour cherries or dried cranberries
Preheat oven to 325° F. Coat 13-by-9-inch glass or metal (not aluminum) pan with
vegetable oil spray.
Over medium heat, whisk together 4 cups milk and the Nutella in a heavy-bottomed
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. 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. Remove cinnamon sticks if using and cool 15 to 20 minutes.
Serve hot or cover and refrigerate.
Makes 12 servings.
Variation: If desired, sprinkle with cinnamon-dusted whipped cream.