Eggnog Rice Pudding
The coziest holiday dessert! Creamy, comforting rice pudding made with rich, spiced eggnog. Studded with raisins and topped with cinnamon and nutmeg, it's pure magic in a bowl.
Ingredients
- ¾ cup long grain white rice
- 1 ½ cups water
- 1 ½ cups eggnog such as International Delight Nog
- ⅛ teaspoon salt
- 2 tablespoons sugar substitute like Truvia OR 4 tablespoons granulated sugar
- ½ cup milk
- 1 large egg beaten
- ⅓ cup raisins
- ½ teaspoon vanilla extract
- Ground cinnamon and nutmeg for serving
Instructions
- Cook Rice: In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat to low, cover, and simmer for about 20 minutes, until water is absorbed and rice is tender.
- Combine: Measure out 1 ½ cups of the cooked rice and place it in a clean saucepan. Add the eggnog, sugar, and salt.
- Cook Pudding: Cook over medium low heat, stirring frequently, for about 15 minutes, until the mixture is creamy and thickened.
- Add Remaining Ingredients: Stir in the milk, then slowly drizzle in the beaten egg while stirring constantly (this prevents scrambling). Add the raisins. Continue cooking for another 2-4 minutes, stirring frequently, until creamy and heated through.
- Finish and Serve: Remove from heat and stir in the vanilla. Serve warm or chilled, dusted with cinnamon and nutmeg.
Notes
- Stirring is Key: Constant stirring, especially after adding the egg, prevents lumps and scorching.
- Make Ahead: Can be made up to 3 days ahead and stored in the fridge. It will thicken as it chills. Reheat gently with a splash of milk.
- Substitutions: For a dairy free version, use dairy free eggnog and non dairy milk. The egg can be omitted, but the texture will be less custard like (try 2 tbsp cornstarch mixed with cold milk as a thickener).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.