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NUTELLA® Breakfast Rice Pudding

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"A delicious rice pudding recipe that the whole family will love."
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35 m servings 315 cals
Original recipe yields 8 servings

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  1. 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.
  2. Serve rice pudding warm with a tablespoon (15 mL) of NUTELLA(R) swirled in.


  • Rice pudding can be made up to 2 days in advance, and warmed in the microwave. Add a few tablespoons per serving of additional milk when reheating to soften texture.
  • Enjoy with additional fruit or glass of 100% juice for a complete breakfast.
  • You can substitute 1 tablespoon pure vanilla extract for the vanilla bean.

Nutrition Facts

Per Serving: 315 calories; 8.7 g fat; 51.3 g carbohydrates; 7.6 g protein; 11 mg cholesterol; 64 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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