Skim milk replaces whole milk in this chocolate rice pudding. Each serving is topped with a dollop of Greek yogurt and hazelnut crunch.
Martha Stewart Living
Yield Serves 6
For the Hazelnut Crunch
2 tablespoons unsweetened Dutch-processed cocoa
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
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 tablespoon lightly beaten egg white
4 teaspoons sugar
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.