When Marx Foods presented us with the challenges for the Integrale Rice Gauntlet, I was primed and ready to go. Round 1 – make a savory risotto recipe of your choice; an easy task for someone who loves risotto. The main challenge was working with a new type of rice, and that was easily worked through.
Round 2 – make a sweet risotto aka rice pudding; which is our current round. Now, I have a challenge. I do not like rice pudding – I seem to be an anomaly though, because everyone else I’ve spoken to loves the stuff.
However, I like a good challenge and I do believe I created a recipe that will make all rice pudding haters into lovers. The one factor that always turned me off was the “gloopy-ness” of rice pudding. I determined if I baked my pudding it would set it just to the point of still being custard-like (no eggs were used, so technically not a custard), but not so runny. Also, throwing a little chocolate into mix wouldn’t hurt things either.
Once again I am using Integrale rice, which is an Italian brown risotto rice. While cooking times may vary, unlike most rice pudding recipes that use arborio rice, this took about an hour and 10 minutes to cook. The nutty flavor of the Integrale rice pairs beautifully with the nutella, and if you have the time, I do suggest making your own, the hazelnut taste is more prominent in the homemade variety.