Chocolate-Hazelnut Rice Pudding: Even Better Spiked!

If you're on the the traditional New Year's Diet, you're one week down, and for lots of us, this is when things start to go off the rails. Deprivation makes a person cranky, after all, but so many packaged "light" dessert options are full of heaven-only-knows-what frankenfood ingredients.

Instead, you can make dessert with healthier, better-for-you choices and enjoy a yummy dessert that doesn't include scary chemicals or (equally scary) three sticks of butter. This chocolate-hazelnut rice pudding from Whole Living relies on cocoa powder and Frangelico liqueur to give it a rich and nutty taste and Greek yogurt for its creaminess; if you want to skip the alcohol, you could try hazelnut coffee syrup or even try leaving it out entirely.



Chocolate-Hazelnut Rice Pudding (from Whole Living Magazine):

2 tablespoons unsweetened Dutch-process 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

Hazelnut crunch topping:
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 tablespoon lightly beaten egg white
4 teaspoons sugar


How to make it:

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.


Image via Maggie Hoffman/Flickr

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