Nutella Italian Rice Pudding


6 cups whole milk
1 cup nutella
2 teaspoons ground cinnamon
1 cup arborio rice
2 eggs
2 egg yolks
1/2 cup granulated sugar
1 cup chopped hazelnuts


Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray.
Over medium heat, whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes.
Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs.
Combine egg mixture with remaining milk mixture, add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.