Chocolate-Hazelnut Rice Pudding

• 2 tablespoons cocoa powder
• 12 cup plus 2 tablespoons sugar
• 1 pinch coarse salt
• 5 cups skim milk
• 1 tablespoon unsalted butter
• 1 cup arborio rice (or other short-grain white rice)
• 14 cup Frangelico
• 2 ounces bittersweet chocolate, chopped
• 14 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
• 12 cup toasted hazelnuts
• 1 tablespoon egg white, lightly beaten
• 4 teaspoons sugar

1. Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat.
2. Bring to a simmer; remove from heat.
3. Melt butter in a medium saucepan over medium heat.
4. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes.
5. Add hot milk mixture; bring to a simmer, stirring occasionally.
6. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
7. Remove from heat.
8. Add Frangelico and chocolate; stir until chocolate has melted.
9. Pour into a bowl.
10. Refrigerate until cold, about 2 hours.
11. Stir in 1/4 cup yogurt.
12. Preheat oven to 300 degrees.
13. Make the hazelnut crunch: Toss together nuts, egg white, and sugar.
14. Spread on a rimmed baking sheet lined with a nonstick baking mat.
15. Bake, stirring often, until nuts are golden and dry, about 15 minutes.
16. Let cool completely on sheet on a wire rack.
17. Divide pudding among bowls.
18. Top with hazelnut crunch and remaining yogurt.

cocoa powder, sugar, coarse salt, milk, unsalted butter, arborio rice, frangelico, bittersweet chocolate, nonfat yogurt, hazelnuts, egg white, sugar

Taken from www.food.com/recipe/chocolate-hazelnut-rice-pudding-480114 (may not work)