Eggnog Rice Pudding
A super easy way to make creamy rice pudding with eggnog over the holidays. With a little bit of patience (and eggnog), you'll have the BEST Christmas eggnog dessert ever.
Servings: 6
Calories: 226kcal
Equipment
- 1 medium cooking pot
- 1 whisk
- 1 measuring cup
Ingredients
- ¾ cup short grain rice, uncooked (155 g)
- ½ cup white granulated sugar (105 g)
- 2 cups water
- 1¾ cups milk
- ¼ teaspoon salt
- ¾ cup eggnog
- 1 egg
- 1 teaspoon vanilla extract
- optional: cinnamon, raisins, nutmeg for toppings
Instructions
- In a medium/large sized pan over medium heat combine rice, sugar, water, milk, and salt. Bring to a boil then turn heat to low and simmer for 30 minutes, stirring every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.
- While rice is cooking whisk together eggnog and egg very well, so that there are no egg pieces left and mixture is smooth. Can also be pulsed in the blender a few times.
- When rice is finished cooking, test a few grains to ensure they are soft and fully cooked. Remove from heat and stir in vanilla extract. Next, stir constantly and slowly pour in the eggnog mixture while stirring until fully combined.
- Return to low heat on the stove and cook until mixture is thickened, 3-5 minutes.The pudding will thicken more as it cools, so be patient! Serve warm or chilled with cinnamon sprinkled on top.
Notes
If rice pudding is runny after cooling down, it may need to be cooked longer. Simmer for 5-10 more minutes, then cool again to help the pudding thicken up.
Refrigerate covered for up to 4 days, freeze for up to 2 months.
Nutrition
Calories: 226kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 179mg | Fiber: 1g | Sugar: 23g | Vitamin A: 181IU | Vitamin C: 0.5mg | Calcium: 132mg | Iron: 1mg
