Cocoa Hazelnut Rice Pie

Servings: 8 to 12

Ingredients:

• 140 g Arborio rice
• 1 ea Vanilla bean (substitute 1 tbsp vanilla extract)
• 32 oz Whole milk
• 200 g Sugar
• 100 g Biscotti (hazelnut/anise flavor)
• 100 g Hazelnuts toasted and ground
• 100 g Seasonal Pantry’s Cocoa Hazelnut Spread
• 5 Eggs
• 1 Pinch of salt (to taste)
• 75 g Candied citron (optional)

Procedure:

• Turn oven on to 350 degrees.
• In a medium saucepan add the milk, sugar and vanilla bean. Split bean and scrape out seeds if using a pod.
• Place the saucepan over low heat and bring the milk gently so a simmer. Add the rice and cook until done. The rice should take 30 to 35 minuets, it should not be mushy.
• Remove the saucepan from the heat and let cool. Remove the vanilla bean.
• While the rice and milk mixture cools, toast the hazelnuts for 7 to 12 minuets. Toast until fragrant and light brown.
• By hand or in a food processor, crush the biscotti into a powder and coarsely ground the hazelnuts.
• Using a bowl, crack 5 eggs and whisk in the hazelnut spread, toasted hazelnuts, biscotti powder, salt and cooled rice and milk mixture. Add candied citron if desired.
• In a 9″ x 9″ pan coated with cooking spray, pour in the mixture and place into the oven for 60 to 70 minuets.
• To check to see if it is done, place a toothpick into the middle of the pie. If it comes out clean, the pie is ready.
• Let the cake cool, then place into the fridge for 5 hours before cutting and serving.