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Gallery Chocolate-Hazelnut Rice Pudding Credit: Elizabeth Watt Recipe Summary Servings: 6
Ingredients For the Pudding 2 tablespoons unsweetened Dutch-processed cocoa powder 1/2 cup plus 2 tablespoons sugar Pinch of 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 For the Hazelnut Crunch 1/2 cup blanched hazelnuts, toasted and coarsely chopped 1 tablespoon lightly beaten egg white 4 teaspoons sugar
Gallery Chocolate-Hazelnut Rice Pudding Credit: Elizabeth Watt
Recipe Summary Servings: 6
Gallery
Chocolate-Hazelnut Rice Pudding Credit: Elizabeth Watt
Chocolate-Hazelnut Rice Pudding
Credit: Elizabeth Watt
Chocolate-Hazelnut Rice Pudding
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
2 tablespoons unsweetened Dutch-processed cocoa powder 1/2 cup plus 2 tablespoons sugar Pinch of 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 blanched hazelnuts, toasted and coarsely chopped 1 tablespoon lightly beaten egg white 4 teaspoons sugar
Directions
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.
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.
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.
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.
Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.
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All Reviews for Chocolate-Hazelnut Rice Pudding
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All Reviews for Chocolate-Hazelnut Rice Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
