I was inspired by Marie of “Proud Italian Cook” to make this dessert, after she posted her recipe for a decadent Nutella Hot Chocolate earlier this week.

I got to thinking … hmm, I have a jar of artisanal chocolate and hazelnut spread that was given to us last October by a young couple we met at a chestnut festival in Soriano, Italy. It’s made with dark chocolate – my favorite – but after microwaving it in the jar several times to pour over poached pears and ice cream, it had hardened beyond hope. Maybe I could salvage it by melting it in some heated cream to flavor a rice pudding — one of my husband’s favorite desserts.
I had just enough for about three servings.
That was last night.
Now who gets to eat the one serving that’s left in the fridge?
This is not going to be pretty.

Nutella Chocolate Rice Pudding

If you don’t have Nutella, or an artisanal chocolate-hazelnut spread as I did, you can substitute about 3 tablespoons of cocoa.

1 1/2 cups skim milk
1 1/2 cups cream
or
3 cups half and half

1/4 cup Nutella, or a similar spread
1/4 cup sugar
1/2 cup arborio rice
1 tsp. vanilla
2 tsp. Cointreau, rum or any liqueur

In a medium saucepan, gently heat the milk and cream or half and half. Add the remaining ingredients, except vanilla and liqueur. Stir constantly over low to medium heat for about 20 minutes, until mixture thickens. Remove from heat and add vanilla and liqueur. Pour into serving bowls and cover with a piece of plastic wrap in order to avoid “skin” from forming. Serve as is or with whipped cream.