Chocolate-hazelnut Rice Pudding

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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 , lightly beaten
• 4 teaspoons sugar

Recipe

• 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 , 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.