Eggnog Rice Pudding
My December food-brain (because that’s totally a thing) is in overdrive. By overdrive I mean that exactly all I want to consume is that which is creamy, gooey, warm, and satisfying. I’ll take a pot pie of any and every sort. I’ll take dumplings in everything. Can we put cream cheese in everything from now until next May? I thought so.
Rice pudding fits perfectly into these creamy, gooey, warm, satisfying December needs. It’s ultra/ultimate/extreme/everything ever. By adding eggnog, well… now I’ve gone and done it. Christmas game ovah.
I’ve never been one to sit down and enjoy a nice tall glass of eggnog. It’s feels like sipping melted ice cream. BUT! Something about the rich texture and pale yellow hue still has me smitten. Adding eggnog to rice pudding, adds the luscious holiday flavor and skips the too-thick for sipping situation. See? We smart.
Jasmine rice is long-grain and delicate. Perfect for rice pudding.
Cooked, just so in water with a bit of salt and a few strips of lemon zest.
Lemon zest is removed and sugar, nutmeg, milk, and vanilla extract are added to the cooked rice.
I cooked the milky rice over low heat until the mixture thicken to the consistency of… almost a thick rice stew.
The eggnog is stirred in after the pudding is thickened. Cook it a bit more over low heat until it feels dreamy. You’ll know when things get dreamy.
I leave my rice pudding a little loose. The rice will absorb more liquid as it cools in the refrigerator.
A little extra ground nutmeg and here we are a comfort perfection.
These bowls are for show, rice pudding is best eaten directly from the pot with the biggest spoon possible.
- 2 cups water
- 1 cup Jasmine rice
- 1/4 teaspoon salt
- 2 strips lemon zest
- 3 cups whole milk
- 1/2 to 3/4 teaspoon ground nutmeg, plus more for garnish
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup eggnog
- In a medium saucepan over medium heat, bring 2 cups of water to a boil. Stir in rice, salt, and lemon zest. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes. Remove and discard the lemon zest.
- Over low heat, add 3 cups of milk, nutmeg, sugar, and vanilla extract to the cooked rice. . Bring to a low boil, stirring often so the milk doesn’t burn. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Add the eggnog and cook for 10 minutes more, until thickened. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature. Garnish with ground nutmeg.