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.
- 2 1/2 cups crushed Biscoff cookies (about 32)
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 4 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- pinch of kosher salt
- 1 vanilla bean, seeds scraped from pod
- 1/2 cup Integrale rice
- 1/3 cup nutella, homemade if possible
- 3 large egg whites, room temperature
- 3/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- Pre-heat your oven to 350 degrees F.
- In a medium bowl, mix together the crushed Biscoff cookies, sugar and melted butter until the mixture looks like wet sand.
- Pour the crust into a greased 2 deep tart pan and press firmly on the bottom and up the sides. I like to use the bottom of a small glass to make sure the crust is firmly in place.
- Bake for 8-10 minutes until lightly browned and set. Remove from oven and let cool.
- In a large, heavy bottom saucepan, whisk together the milk, cocoa powder, instant espresso, salt, vanilla beans (and pod) together.
- Add the rice and bring to a boil, reduce the heat to low and keep to a simmer.
- Stir occasionally to keep the rice from sticking to the bottom of the pan, and a film from forming at the top.
- Cook the rice for about an hour until the mixture is thickened, and the rice is tender.
- Mix in the nutella and cook for an additional 10 minutes.
- While the rice pudding is cooking, whisk together the egg whites and sugar in the bowl of your stand mixer.
- Fill a medium saucepan with two inches of water and bring to a boil.
- Place the mixer bowl over the boiling water and whisk the egg white/sugar mixture until the sugar is completely dissolved - about 15 minutes.
- Wipe the moisture from the bottom of the mixing bowl and place in your stand mixer with the whisk attachment.
- Add the 1/2 teaspoon of vanilla extract and mix on medium until stiff peaks form and the meringue is glossy. Set aside.
- Once the rice pudding is finished, pre-heat your oven to 350 again (or keep it on the entire time.)
- Pour the rice pudding into your Biscoff crust and bake for 10 minutes until set.
- Either pipe or spoon the meringue onto the top of the rice pudding.
- Using your broiler, lightly toast the top of the meringue.
- Let the s'more nutella rice pudding cool 15-20 minutes before removing the outer tart ring to cut and enjoy!
- Store in an airtight container in the refrigerator for 3-4 days.
Marx Foods supplied all of the contestants participating in the Integral Gauntlet with a box of rice for our use.
OMG. This is too much goodness. Biscoff cookie crust? Nutella filling? S’more top!? OMG OMG OMG! I waaaant it!
LOVE IT, the pie and Pugster too!! Not a fan of rice pudding at all but I would eat your version any day of the week. Anything with Nutella and a Pug has my vote!!
Wow, that’s really creative! I love it!
I love Nutella and this is a great way to use it with the rice. I would eat the whole thing! Topped with meringue even! YUM! Great ingredients, great texture, wonderfully ready to ship?
Thanks Chris! Ha, ship with some dry ice, this baby needs to stay cold to stay together (although best eaten at room temperature!)
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Ok I totally thought this was a regular pudding pie when you stopped by for the smores party. Rice pudding?! I am very intrigued by this concept!
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