I know, I talk about NYC a lot, but it’s an easy weekend trip from where I live and the food is SOO good. One of my favorite places to grab a sweet treat is Rice to Riches in Nolita (North of Little Italy, I know I don’t get all the acronyms either). My favorite thing to get there is their Hazelnut Chocolate Bear Hug (see picture to the left, although that day, I decided to get it with a brownie crumble topping).
For those of you who haven’t been to Rice to Riches, it has a space-y, international kind of vibe. They have super cute take out containers that come with a matching perfect for scooping-rice-pudding-spoon. If you’re going for dessert, a solo is PLENTY for two people.
TIP: If you buy the containers for tupperware use be wary of putting anything saucy in them, they’ll leak. Trust me, I used to pack my boyfriend greek yogurt. It doesn’t turn out pretty if the container isn’t right-side-up the entire time.
The first time I had a hankering for the rice pudding, I scoured the internet looking for a copycat recipe and found a recipe from Lindsey’s Luscious. I’ve made it multiple times, and decided that adding a little more Nutella than her recipe calls for/Rice to Riches adds to theirs makes it so much more flavorful and delicious. Ok, now on to what you want to see. (^_^)
What You’ll Need:
- 1 cup Sushi Rice (I used Kukuho Rose, but the original recipe used Arborio. You just need a shorter starchier grain of rice.)
- 3 cups Whole Milk
- 2 cups Heavy Cream
- ½ cup Sugar
- ¼ cup Unsweetend Cocoa Powder
- 1 TSP Vanilla Extract
- ½ cup Nutella
- Pinch of Salt
Toast the rice in a saucepan, keep stirring until lightly brown.
Add the milk, cream, sugar, cocoa powder, and salt to the rice. Bring to a simmer and stir frequently for 45 minutes to an hour until the rice is tender and the mixture has thickened. If you don’t stir, you’re going to have more clumpy rice pudding and burnt chocolate/cream on the bottom of your pan.
Remove from heat and add vanilla and Nutella.
Enjoy it warm or cold!
- 1 cup Sushi Rice
- 3 cups Whole Milk
- 2 cups Heavy Cream
- ½ cup Sugar
- ¼ cup Unsweetend Cocoa Powder
- 1 TSP Vanilla Extract
- ½ cup Nutella
- Pinch of Salt
- Toast the rice in a saucepan until lightly brown.
- Add the milk, cream, sugar, cocoa powder, and salt to the rice.
- Bring to a simmer and stir frequently for 45 minutes to an hour until thickened and rice cooked through.
- Remove from heat and add vanilla and Nutella.
ahhhhh Q(^_^Q) this looks so gooooood