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Chocolate-Hazelnut Rice Pudding

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Skim milk replaces whole milk in this chocolate rice pudding. Each serving is topped with a dollop of Greek yogurt and hazelnut crunch.

  • Servings: 6

Photography: Elizabeth Watt

Source: Martha Stewart Living, June 2006

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

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.

Reviews Add a comment

  • gosz
    25 AUG, 2016
    I made this according to the recipe (no substitutions) and with good quality cocoa and chocolate, the flavor is very good. I didn't like the texture too much, though. The rice was fully cooked but not soft or mushy. I'm probably used to commercial rice pudding. This is sort of like chocolate risotto. Don't think I'll make it again.
    Reply