Recipe: Chocolate-Hazelnut Rice Pudding

Enjoy this sweet and sustainable recipe from WholeLiving.com. Be sure to use cocoa powder and chocolate stamped with the Rainforest Alliance Certified™ seal of approval -- your assurance that goods were grown in a way that protects the environment and supports farming communities across the globe.

Ingredients

Serves 6.

For the Pudding
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.

*Rainforest Alliance Certified chocolate is available at supermarkets and specialty shops around the world.

This recipe was reprinted with permission from Wholeliving.com: http://www.wholeliving.com/130674/chocolate-hazelnut-rice-pudding.

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