It’s the most wonderful time of year…when eggnog is in the stores!
Eggnog Rice Pudding Recipe
Happy Holidays friends! I hope you all are finishing up your last minute errands and getting ready to enjoy time spent with the ones you love. Here’s a recipe I’m excited to share, it combines two of my favorites – eggnog and rice pudding: Eggnog Rice pudding. If you like those two as much as I do, then I think we should be BFFs and eat it together.
For this recipe, I used leftover white rice that had been cooked in our rice cooker in only water (not chicken stock).
Ingredients for Eggnog Rice Pudding
- 2 cups leftover cooked rice
- 1 1/2 cups milk whatever % you have in the fridge is fine
- 1 1/2 cups eggnog
- 2/3 cup sugar
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- freshly grated nutmeg
- additional 6-8 tbsp eggnog
How to make Eggnog Rice Pudding:
- Combine cooked rice, milk, eggnog, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla. Cook until just about all of the milk is absorbed (maybe 45 minutes or so) and pudding is thick.
- Divide pudding into 6-8 small serving dishes, cover and cool to room temperature.
- Chill for at least 1 hour, or longer, before serving.
- Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and grated nutmeg.
Eggnog Rice Pudding
If you love eggnog and rice pudding, you have to try the two together! Eggnog Rice Pudding is the perfect holiday dessert.
Ingredients
- 2 cups leftover cooked rice
- 1 1/2 cups milk whatever % you have in the fridge is fine
- 1 1/2 cups eggnog
- 2/3 cup sugar
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- freshly grated nutmeg
- additional 6-8 tbsp eggnog
Instructions
-
Combine cooked rice, milk, eggnog, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla. Cook until just about all of the milk is absorbed (maybe 45 minutes or so) and pudding is thick.
-
Divide pudding into 6-8 small serving dishes, cover and cool to room temperature.
-
Chill for at least 1 hour, or longer, before serving.
-
Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and grated nutmeg.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I hope you love it! Enjoy this time of year!
