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Creamy Nutella Rice Pudding Recipe

Nutella Arroz con Leche - chocolate rice pudding with a dollop of Nutella and crushed hazelnuts

Nutella Arroz con Leche

This Nutella Arroz con Leche is a luscious, chocolate-hazelnut take on the traditional Latin rice pudding. Silky and comforting, it combines cinnamon and cloves with evaporated and condensed milk for an indulgent texture. The Nutella is stirred in at the end to create a rich, creamy swirl that’s delicious served warm or chilled. Ideal for celebrations or a cozy dessert after dinner, this version keeps the soul of classic arroz con leche while adding a decadent twist for chocolate lovers.

Prep:
10
Cook:
35
Total:
45

Equipment

  • Saucepan (medium)
  • Long-handled wooden or silicone spoon
  • Mixing bowl
  • Measuring cups and spoons

Ingredients

  • 1 cup long-grain rice, rinsed
  • Pinch of salt
  • 2 small cinnamon sticks
  • 1–2 whole cloves
  • 2½ cups water
  • 3 cups milk of choice (whole milk recommended for creaminess)
  • 1 (12 oz) can evaporated milk
  • 1 (12 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup Nutella, plus extra for garnish
  • Crushed hazelnuts, for garnish (optional)

Instructions

  1. In a medium saucepan set over medium heat, combine the rinsed rice, a pinch of salt, the cinnamon sticks, cloves, and 2½ cups of water. Stir once to distribute the rice.
  2. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 10–12 minutes, or until most of the water has been absorbed and the rice is partially cooked.
  3. Add the milk, evaporated milk, sweetened condensed milk, and vanilla extract. Stir to combine and increase the heat to medium.
  4. Simmer the pudding uncovered for 15–20 minutes, stirring occasionally to prevent sticking. Continue until the rice is tender and the mixture has thickened to a creamy consistency. If it seems too thick, add a splash of milk to adjust.
  5. Remove and discard the cinnamon sticks and cloves. Reduce heat to low. Add the Nutella and stir continuously until it is fully melted and incorporated, creating a smooth, chocolate-hazelnut finish.
  6. Spoon the arroz con leche into serving bowls. Top each serving with an extra dollop of Nutella and a sprinkle of crushed hazelnuts for texture and visual appeal.
  7. Serve warm for a comforting dessert or chill the pudding in the refrigerator and serve cold for a refreshing treat. Both ways are delicious; warming slightly before serving can help the Nutella become silky again.

Notes & Tips

  • For the creamiest texture, use whole milk or a combination of whole milk and half-and-half. For a lighter result, reduce the condensed milk and replace part of it with regular milk.
  • Stir frequently toward the end of cooking to prevent the rice from sticking to the bottom of the pan and to ensure even thickening.
  • If Nutella becomes too thick to incorporate easily, remove the pan from the heat and whisk vigorously, or warm the Nutella briefly before adding. A little extra milk will also loosen it.
  • Variations: Substitute the Nutella with another chocolate-hazelnut spread, or swirl in melted dark chocolate for a deeper cocoa flavor. For a dairy-free alternative, use evaporated coconut milk and your preferred plant-based milk and choose a dairy-free chocolate spread.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Rewarm gently on the stove over low heat, stirring in a splash of milk to refresh the texture, or enjoy chilled straight from the fridge.
  • Serving ideas: Top with toasted coconut, cinnamon dusting, or a citrus zest for contrast. Pair with coffee or a strong black tea to balance the sweetness.

Enjoyed this recipe? Leave a comment below and share how you served it!