- 1 vanilla bean
- 4 1/2 cups milk, divided
- 1 cup Arborio or Carnaroli rice
- 1/2 cup chopped fresh apples
- 1/4 cup chopped dried apricots
- 1/4 cup granulated sugar
- 1/2 cup NUTELLA®
- Cut vanilla bean lengthwise down the centre and scrape the seeds out of both sides. In large saucepan, combine vanilla seeds, pod of vanilla bean and 4 cups (1L) 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. Remove from heat and stir with a wooden spoon for 5 minutes or until rice is soft and creamy; add additional 1/2 cup (125 mL) of milk or more if a looser texture is desired.
- Serve rice pudding warm with a tablespoon (15 mL) of NUTELLA(R) swirled in.