Eggnog rice pudding. Combine cornstarch and remaining eggnog until smooth; add to pan. Remove from the heat; stir in rice, cherries, vanilla and salt. Eggnog rice pudding is the perfect holiday treat!
This Eggnog Rice Pudding is a warm and comforting way to start a December morning. Make it to get in the holiday spirit, or make it with leftover eggnog! Either way, this Eggnog Rice Pudding will warm you up on a cold winter morning. You can have Eggnog rice pudding using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Eggnog rice pudding
- You need 2 cups of cooked rice.
- You need 2 cups of milk (substitutes can work, does change flavor).
- It’s 2/3 cup of white sugar (more or less if desired).
- Prepare 1-2 teaspoons of vanilla extract (or vanilla sugar).
- It’s 1-2 of table spoons cinnamon (more or less to taste).
- Prepare 4 of eggs (beaten).
- You need dash of nutmeg for garnish (gives the nog flavor).
- You need 1 teaspoon of salt.
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. Add in eggnog flavor and it's like heaven in your mouth. In a medium pot, set over medium heat, combine the basmati rice and water.
Eggnog rice pudding step by step
- In an enabled pot (or if you are patient any pot on low) heat up the milk, when it starts to simmer ever so slightly put in beaten eggs (always stirring) then add sugar, cinnimon, salt, vanilla..
- Once thoroughly mixed, add rice. Remove from heat (unless using cold rice, then let heat up a bit on burnner). Now desired consistency is up to you, if left this way tends to be thick, just stir in milk a little at a time till a freer desired consistency..
- Pour or scoop into bowls and garnish with nutmeg, can be served hot or cold..
Making a seasonal version like this Holiday Eggnog Rice Pudding at the holidays, is such a decadent dessert option given the advantage of a rich eggnog custard, creating yet another opportunity to enjoy the flavors of the season. Served warm or chilled this sweet eggnog treat is a must-make during the holidays. Holiday Eggnog Rice Pudding Stir in eggnog, spices, and raisins, and cook until rice is tender to your liking and the desired consistency is reached. (I cooked to al dente, which gives the rice a little bite.) For a thinner pudding, add a little more milk or eggnog. Remove from heat and stir in vanilla. Cooked, just so in water with a bit of salt and a few strips of lemon zest.