Chocolate Hazelnut Rice Dream is a version of Disney Epcot’s Norway popular dessert. This variation of a classic rice pudding meets whipped cream is combined with a chocolate-hazelnut spread and topped with a raspberry and strawberry sauce.
Chocolate Hazelnut Rice Dream recipe is a play…
on the beloved Rice Dream with Strawberry Sauce from Walt Disney World Epcot’s Kringla Bakeri Og Kafe in Norway. When I lived in Orlando, I spent so much time at Disney that they should have given me a job there as an Ambassador or as a Mayor or as an Expert Disney Person. Thank goodness for Florida resident season passes or mama would be as broke as a joke.
Anywho, at the end of each Epcot visit, I would stop by the Norway bakery to load up on all my favorite sweets. I would buy a lefse (to eat while walking through and out of Epcot), the school bread (to eat while walking to the car), a cloudberry horn (to eat later that night with a cup of coffee), an almond sweet pretzel (to eat the next morning for breakfast), and a rice dream (to eat the next night for dessert). Oh, the deliciously creamy rice dream with the sweet strawberry sauce. I always saved it for last and would eat it very slowly, savoring each luscious bite, while reminiscing about my fun day at Disney the day before.
The Rice Dream was my favorite Epcot treat…well, it’s really my second favorite treat if you count the Grey Goose Slushie in France. That slushie is hands down the best treat to ever grace the face of this earth. Note to self: replicate the Grey Goose Slushie for the next blog post.
The original rice dream is basically a rice pudding with whipped cream folded in and is topped with a sauce that has soften whole strawberries in it. My homemade version has a chocolate hazelnut spread mixed in and is topped with a finely mashed up raspberry and strawberry sauce. It’s super easy to make and can be made a day or two ahead of time, making it perfect for dinner parties.
By the way, if you are wondering why I didn’t name this dish Nutella Rice Dream, it’s because I used an Italian all-natural version of it, called Rigoni Di Asiago Nocciolata Organic Hazelnut Spread. This stuff is good, real good. It’s cleaner and, in my opinion, much better tasting than Nutella. I adore it almost as much as I adore potato chips…almost ❤️
This Chocolate Hazelnut Rice Dream dessert is made with one of the Royal Basmati Rice samples I received a few weeks ago to review. The first thing I noticed after cooking both varieties of the Royal rice is that the grains stay intact and are fluffier than my normal basmati rice, so I’ll definitely seek out the Royal brand next time I go to the grocery store.
- for the rice dream:
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 cup Basmati white rice can substitute regular white rice
- 2 cups whole milk
- 2/3 cup chocolate hazelnut spread
- 1 cup heavy cream
- 1 Tb powdered sugar
- 1 teaspoon pure vanilla extract
- for the raspberry/strawberry sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1 1/2 cup fresh or frozen strawberries
- 3 Tb sugar I used demerara sugar
- 1 1/2 tsp fresh lemon juice
To make the rice dream: In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rice and salt, reduce heat to medium-low, and cook the rice for 15 minutes or until all of the water has been absorbed. Stir in the milk and simmer on low heat for 20-25 minutes or until all of the milk has been absorbed and the rice mixture is creamy. Stir in the chocolate hazelnut spread and transfer to a bowl. Set aside and let cool.
In a medium bowl, combine the cream with the sugar and vanilla and whip the mixture with a hand or stand up mixer until cream has stiffened. Using a rubber spatula, fold the whipped cream mixture into the rice, mixing until thoroughly all is combined.
To make the raspberry/strawberry sauce: In a small saucepan, combine both fruits, sugar, and lemon juice. Place over medium-low heat, cook for about 10 minutes, then smash the fruit pieces with a masher or the back of a spoon. Continue to cook for another 5-10 minutes, or until mixture thickens. Can strain mixture to remove the seeds, if desired.
To serve: Divide rice mixture among 6 individual bowls, spoon desired amount of the raspberry/strawberry sauce on top of each one, cover with plastic wrap, and store in the refrigerator for 2 to 3 days.