NUTELLA RICE PUDDING

Nutella Rice Pudding

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

Preheat oven to 325 degrees F. Coat a 9 x 13-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-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.

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.