Chocolate-Hazelnut Rice Pudding |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I cut this recipe out of a magazine a loooong time ago but haven't tried it yet. Since I couldn't find anything like it on here I thought I'd put it here for safe keeping... I'll update when I've tried it! I mean, really, how can chocolate and hazelnut in one dessert be bad??? Let me know how you like it if you get to try it before me ;^) Ingredients:
2 tablespoons cocoa powder |
1/2 cup plus 2 tablespoons sugar |
1 pinch coarse salt |
5 cups skim milk |
1 tablespoon unsalted butter |
1 cup arborio rice (or other short-grain white rice) |
1/4 cup frangelico |
2 ounces bittersweet chocolate, chopped |
1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably greek-style |
1/2 cup toasted hazelnuts |
1 tablespoon egg white, lightly beaten |
4 teaspoons sugar |
Directions:
1. Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
2. Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
3. Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
4. Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
5. Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.
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