Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Hazelnut Rice Pudding Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Elizabeth Watt Servings: 6 Skim milk replaces whole milk in this chocolate rice pudding. Each serving is topped with a dollop of Greek yogurt and hazelnut crunch. Ingredients For the Pudding 2 tablespoons unsweetened Dutch-processed cocoa powder ½ 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 ¼ cup Frangelico 2 ounces bittersweet chocolate, chopped ¼ cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style For the Hazelnut Crunch ½ 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. Rate it Print