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To make eggnog rice pudding, you need the following items: - 1 cup Arborio rice - 4 cups whole milk - 1 cup creamy eggnog - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/2 teaspoon freshly ground nutmeg - 1/4 teaspoon ground cinnamon - A pinch of salt - 2 large eggs, lightly beaten - Whipped cream for serving - Additional ground cinnamon or nutmeg for garnish You can swap some ingredients if you like. Here are my suggestions: - Arborio rice can be replaced with jasmine rice or sushi rice. Both will give a creamy texture. - Whole milk can be switched with 2% milk. It will be lighter but still tasty. - Use non-dairy eggnog for a vegan version of this dish. - Granulated sugar can be replaced with brown sugar for a richer taste. - If you don’t have nutmeg, you can use allspice or cloves for a similar flavor. Each serving of eggnog rice pudding contains: - Calories: 300 - Fat: 10g - Carbohydrates: 45g - Protein: 8g - Sugar: 18g This pudding is creamy and comforting, making it a perfect holiday treat. Enjoy it warm or chilled! {{ingredient_image_2}} Start by gathering your ingredients. You will need Arborio rice, whole milk, sugar, and salt. In a medium saucepan, combine 1 cup of Arborio rice, 4 cups of whole milk, 1/2 cup of granulated sugar, and a pinch of salt. Set the heat to medium. Stir the mix often until it simmers gently. Once it simmers, reduce the heat to low. Cook for 25-30 minutes. Stir frequently to prevent sticking. The rice should be tender and the mix creamy. Once your rice is tender, it’s time to add more flavor. Carefully stir in 1 cup of creamy eggnog. Then, add 1 teaspoon of pure vanilla extract, 1/2 teaspoon of freshly ground nutmeg, and 1/4 teaspoon of ground cinnamon. Keep the heat low and cook for another 5 minutes. This step helps the flavors blend and warm the pudding. You want it to smell like the holidays! Now, let's add the eggs for richness. Remove the pan from the heat first. Gradually whisk in 2 large eggs, which you should have lightly beaten. It’s key to temper the eggs. Do this by adding them slowly to the warm pudding. This way, you avoid scrambling the eggs. After mixing, return the pan to low heat. Cook for another 5 minutes, stirring often. The pudding will thicken more in this step. Once it reaches your desired thickness, take it off the heat. Let it cool slightly before serving. Enjoy this treat warm or chilled! To make your Eggnog Rice Pudding super creamy, use Arborio rice. This rice has a high starch content. It helps create a rich, thick pudding. Always stir the rice often while cooking. This prevents it from sticking to the bottom of the pot. Cook on low heat once it simmers. This gives the rice time to absorb the milk slowly. When you add eggnog, do it slowly. This helps blend it well into the pudding. One common mistake is cooking the rice on high heat. This can lead to uneven cooking. Another mistake is not stirring enough, which can cause sticking. Make sure to whisk the eggs slowly into the pudding. If you add them too quickly, they can scramble. Lastly, don't skip the resting time before serving. This allows the flavors to settle and taste better. To boost the flavor of your pudding, use fresh spices. Ground nutmeg and cinnamon add warmth. You can also experiment by adding a splash of rum or bourbon for depth. If you want a sweeter touch, add more sugar or vanilla. Don't forget to top your pudding with whipped cream. This adds a light, airy contrast to the creamy base. For a festive twist, sprinkle crushed candy canes or festive sprinkles on top. Pro Tips Use Fresh Nutmeg: For the best flavor, grate whole nutmeg instead of using pre-ground. The freshness makes a significant difference in taste! Tempering Eggs: When adding the beaten eggs, do it slowly to prevent scrambling. Gradually mix in some of the warm pudding to raise the egg temperature before adding it to the pot. Adjusting Sweetness: Depending on your preference for sweetness, feel free to adjust the sugar. You can also use a sugar substitute if desired. Chill for Flavor: Allow the pudding to chill in the fridge for a few hours before serving. This enhances the flavors and gives it a delightful texture. {{image_4}} To make a vegan version, swap the dairy and eggs. Use almond or coconut milk instead of whole milk. Replace eggnog with a vegan eggnog made from almond milk and spices. For thickening, a mix of cornstarch and coconut cream works well. Follow the same steps as the classic recipe, stirring often. This keeps the texture creamy, just like the original. You can change up the spices for a twist. Try adding ginger or allspice for warmth. Cardamom gives a unique taste and pairs well with eggnog. For a fun kick, add a dash of cayenne pepper. These spices add depth and make your pudding even more festive. Serve your eggnog rice pudding warm or cold. Top it with whipped cream for a light finish. A sprinkle of cinnamon or nutmeg adds a nice touch. For extra sweetness, add chocolate shavings or caramel sauce. Fresh berries or candied nuts bring color and crunch. Use holiday-themed sprinkles for a fun look. To store your eggnog rice pudding, let it cool first. Use an airtight container. Place it in the fridge if you plan to eat it soon. Make sure it is tightly sealed to keep it fresh. This pudding will stay good for about 3 to 5 days in the fridge. When you want to enjoy your pudding again, use a microwave or a saucepan. For the microwave, place a portion in a bowl. Heat it for 30 seconds, then stir. Repeat until it’s warm. If using a saucepan, add a splash of milk. Heat over low heat, stirring often to keep it creamy. You can freeze eggnog rice pudding too! Portion it into small containers. Leave some space at the top, as it will expand. Freeze for up to two months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste and texture. Yes, you can use low-fat milk. However, whole milk gives a richer taste. The creaminess will be less, but it will still taste good. If you want a creamier pudding, try using half-and-half instead. This will keep the flavor rich, while still being a bit lighter. Eggnog rice pudding lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. If you notice it thickens up, just stir in a bit of milk before serving. This will help bring back its creamy texture. Serve eggnog rice pudding warm or chilled. I love it warm with a big dollop of whipped cream on top. You can also sprinkle extra cinnamon or nutmeg for a festive touch. For a fun twist, add some candy cane pieces or festive sprinkles. This makes it a perfect holiday dessert! This post covered all you need for eggnog rice pudding. I listed the main ingredients, offered alternatives, and shared nutritional info. The step-by-step guide helps you make it right. I also included tips for creaminess and flavoring. Variations show you how to mix it up, from vegan options to spices. Finally, I shared storage tips for freshness. Enjoy making this cozy treat that warms your heart and home!

Eggnog Rice Pudding

A creamy and festive rice pudding infused with eggnog, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup creamy eggnog
  • 1 2 granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 2 freshly ground nutmeg
  • 1 4 ground cinnamon
  • 1 pinch salt
  • 2 large eggs, lightly beaten
  • 1 dollop whipped cream for serving
  • 1 to taste additional ground cinnamon or nutmeg for garnish

Instructions
 

  • In a medium saucepan, combine 1 cup of Arborio rice, 4 cups of whole milk, 1/2 cup of granulated sugar, and a pinch of salt. Place over medium heat, stirring occasionally until the mixture begins to simmer gently.
  • Once simmering, reduce the heat to low for a gentle simmer. Cook for 25-30 minutes, stirring frequently to ensure the rice doesn’t stick. The rice should be tender and the mixture should be creamy and thickened.
  • Carefully stir in 1 cup of eggnog, 1 teaspoon of vanilla extract, 1/2 teaspoon of freshly ground nutmeg, and 1/4 teaspoon of ground cinnamon. Continue to cook for an additional 5 minutes, allowing the flavors to meld and the pudding to heat through.
  • Remove the saucepan from the heat. Gradually whisk in the 2 beaten eggs, ensuring to temper them by mixing them slowly into the warm rice pudding without scrambling. Return the saucepan to low heat and cook for another 5 minutes, stirring frequently until the pudding thickens further.
  • Once the rice pudding reaches your desired thickness, remove it from the heat and allow it to cool slightly for a few minutes before serving.
  • To serve, spoon the creamy pudding into individual bowls or dessert cups. Add a generous dollop of whipped cream on top and finish with a light dusting of ground cinnamon or nutmeg for that festive flair.

Notes

Serve warm or chilled; consider topping with festive sprinkles or candy cane pieces.
Keyword eggnog, holiday dessert, rice pudding