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Eggnog Rice Pudding

December 23, 2014 by Joy the Baker 50 Comments

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Eggnog Rice Pudding

[M]y 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.

Eggnog Rice Pudding

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.

Eggnog Rice Pudding

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.  

Eggnog Rice Pudding

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.  

Eggnog Rice Pudding

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.  

Eggnog Rice Pudding

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.   

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Eggnog Rice Pudding

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
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Description

Rich, creamy, holiday-spiced rice pudding. Ultra festive and comforting.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.


Nutrition

  • Serving Size: 4

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Reader Interactions

Comments

  1. Christian

    December 3, 2017 at 7:47 am

    I’ve never seen long-grain rice used for rice pudding before – in Britain we always use short-grain (actually sold as ‘pudding rice’) for rice pudding. It’s like arborio but a bit smaller.

    Reply
  2. Charlsey G

    November 28, 2016 at 8:18 pm

    Hey there!

    Did you have to rinse the rice before cooking it? Or did you just throw it into the boiling water?

    Thanks!

    Reply
    • joythebaker

      December 8, 2016 at 1:43 pm

      I just put it in not rinsed.

      Reply
  3. Lee

    January 12, 2015 at 6:18 pm

    I adore rice pudding as comfort food/dessert! ^_^ i never get tired of eating it and I want to try making this modified dessert one day and thanks for sharing this lovely recipe :3

    Lee
    http://Www.lastnightwithlee.blogspot.com

    Reply
  4. sundiegoeats

    January 2, 2015 at 11:23 am

    yes yes yes. I like the flavor of eggnog (its just custard with some spice after all) but it is a bit rich to drink. But in rice pudding it would be perfect.

    Reply
  5. Chineka @ Savor The Baking

    December 28, 2014 at 3:44 pm

    I love rice pudding. It’s so creamy and full of spices!

    Reply
  6. The Queen of Dreaming

    December 28, 2014 at 8:49 am

    I’ve never tried rice pudding before, but I definitely think I should!

    https://justsem.wordpress.com/

    Reply
  7. buffy

    December 27, 2014 at 4:28 pm

    You’re supposed to add bourbon to your eggnog! That makes it less thick. ;-)

    Reply
  8. Sienna

    December 27, 2014 at 1:32 pm

    I swear i never read a bad recipe of yours, ingenious combining the two!

    Reply
  9. Lalitkhatri

    December 27, 2014 at 3:12 am

    i want to try my home.

    Reply
  10. Joshua Hampton

    December 27, 2014 at 1:29 am

    This rice pudding sounds perfect for New Year’s Eve. Deceptively simple yet so creamy. Thanks for this.

    Reply
  11. Evde Cilt Bak?m?

    December 26, 2014 at 3:53 pm

    Brilliant!

    XO,
    https://kadinamoda.com

    Reply
  12. Angelica

    December 26, 2014 at 2:58 pm

    I’m always looking for ways to use up eggnog (to justify buying it in the first place since I never end up drinking the whole thing :) )I’ll have to try this.

    Reply
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