Servings: 8 Servings
Nutella Arroz con Leche
A rich, chocolate-infused take on classic Latin arroz con leche. This Nutella version is creamy, comforting, and scented with cinnamon and vanilla. Serve it warm or chilled for a decadent dessert that chocolate lovers will adore.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
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Equipment
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Saucepan
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Long-handled spoon
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Mixing bowl
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Cutting board
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Chef’s knife
Ingredients
- 1 cup long-grain rice, rinsed
- Pinch of salt
- 2 small cinnamon sticks
- 1–2 whole cloves
- 2½ cups water
- 3 cups milk of choice
- 1 12 oz can evaporated milk
- 1 12 oz can sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup Nutella, plus more for garnish
- Crushed hazelnuts, for garnish
Instructions
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In a medium saucepan over medium heat, combine the rinsed rice, a pinch of salt, cinnamon sticks, cloves, and the water.
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Bring to a boil, then lower the heat, cover, and simmer for 10–12 minutes until most of the water is absorbed.
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Add the milk, evaporated milk, sweetened condensed milk, and vanilla, stirring to combine.
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Increase heat to medium and simmer uncovered for 15–20 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
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Remove the cinnamon sticks and cloves. Stir in the Nutella until it melts and the pudding becomes smooth and evenly chocolatey.
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Spoon the arroz con leche into serving bowls. Top each with an extra dollop of Nutella and a sprinkle of crushed hazelnuts.
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Serve warm for a cozy dessert or chill before serving for a refreshing treat.
Notes
- For the creamiest texture, use whole milk.
- Stir frequently toward the end of cooking to prevent the pudding from sticking to the pan.
- Add an extra tablespoon or two of Nutella if you prefer a more pronounced chocolate flavor.
- To lighten the dessert, replace some of the condensed milk with additional regular milk.
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