Chocolate-Hazelnut Rice Pudding: Even Better Spiked!

Amy Kuras
Food & Party
3

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):

Ingredients:
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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