We all know that Nutella is good on everything: toast, pretzels, fruit, a spoon, your finger (I don't know this young lady, but she's got the right idea).
From my kitchen to yours: The next time you're making rice pudding (stirring, stirring, stirring towards freedom), add a good dollop of Nutella at the end. It's a transcendent dessert experience. And it doesn't turn the stuff to spackle like melted chocolate bars do. You'll thank me later.
I may have subconsciously nicked the idea from Rice to Riches, everyone's favorite money-laundering business, but in lieu of their imprimatur, I'll just proclaim myself (for the umpteenth time... sorry Claire) a genius.
3 comments:
Nutella is fantastic, but this girl scares me a bit.
She is Italian. And hardcore. That can indeed be frightening.
I've found that a tortilla with some natural peanutbutter and nutella spread on it folded into a pseudo burrito then nuked for thirty seconds makes a delicious treat.
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