Creamy Chocolate Rice

By Lalaloula on September 04, 2011

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    1. 125 g risotto rice ( short grain rice)
    2. 500 ml milk ( low-fat is fine)
    3. 29.58 ml sugar ( can sub splenda)
    4. 2.46 ml vanilla extract
    5. 29.58-44.37 ml chocolate hazelnut spread ( I use an organic one)


  1. In a pot combine rice, sugar, vanilla and milk. Heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot.
  2. Stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. Depending on your rice this may take longer.
  3. Now stir in the chocolate hazelnut spread. I used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste.
  4. Serve warm.
  5. Note: I think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. Feel free to experiment with toppings of your choice.