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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. Kelly

    December 23, 2014 at 9:15 am

    I am making this on Christmas eve! Thanks for the recipe! (I hate to do this but just a note that there are a few typos in the first line of the recipe’s written instructions – pretty sure you didn’t mean “stir the die” with the salt and lemon zest :)

    Reply
    • Myra

      December 26, 2014 at 4:13 pm

      Glad someone caught it. i was just going to comment. :) Can’t wait to try it

      Reply
      • joythebaker

        December 26, 2014 at 5:07 pm

        Thank you both! I appreciate your eye!

        Reply
  2. Claire

    December 23, 2014 at 9:10 am

    What a gorgeous way to enjoy eggnog! Definitely trying this, either this year or next.

    Reply
  3. SusanR

    December 23, 2014 at 8:52 am

    This sounds wonderful! I have brown jasmine rice in the pantry. Will that work? Thank you.

    Reply
  4. Lori

    December 23, 2014 at 8:28 am

    I’ve never been a rice pudding person, but you make me consider it!

    Reply
  5. dani

    December 23, 2014 at 8:03 am

    Yum! Merry Christmas and Happy New Year, Joy!

    Reply
  6. Ksenia @ At the Immigrant's Table

    December 23, 2014 at 7:28 am

    You’ve made me crave eggnog in my oatmeal now. And I’ve got no vegan eggnog. Vow is me.

    Reply
  7. Vicki B

    December 23, 2014 at 7:12 am

    Brilliant!!!!!

    Reply
  8. Girl Named Allyn

    December 23, 2014 at 6:45 am

    Straight out of the pot really enhances the aroma, I find.
    Or at least that’s what I tell myself.

    Reply
    • joythebaker

      December 23, 2014 at 8:01 am

      it’s like a rice pudding steam facial.

      Reply
      • Girl Named Allyn

        December 23, 2014 at 1:35 pm

        Perfect for my dream food-based spa

        Reply
  9. Jaclyn

    December 23, 2014 at 6:39 am

    I’m not a huge fan of drinking eggnog straight either, but put it in anything, and I have a hard time resisting! This rice pudding is no exception. Can’t wait to try it!

    Reply
  10. Kathryn

    December 23, 2014 at 6:25 am

    This looks divine! And I recently found a recipe for vegan eggnog so this is something I will have to try :)

    xx Kathryn
    https://www.throughthethicket.ca

    Reply
    • joythebaker

      December 23, 2014 at 8:02 am

      this would be a great recipe to make vegan with almond milk and vegan eggnog!

      Reply
  11. Shae

    December 23, 2014 at 6:05 am

    This looks incredible! I might have to give it a try.

    Reply
  12. pokupcicmarina

    December 23, 2014 at 5:52 am

    This looks delicious, but I prefer cooking rice in a milk, not in water, for my rice pudding.

    https://marinapokupcicphotography.wordpress.com/

    Reply
    • joythebaker

      December 23, 2014 at 8:02 am

      great!

      Reply
  13. gringalicioustori

    December 23, 2014 at 4:43 am

    I already love rice pudding but I bet it’s incredible with eggnog! Pinned!

    Reply
  14. Emily @ Life on Food

    December 23, 2014 at 4:31 am

    This looks amazing. I agree eggnog on its own is a bit much but I love baking with it. The rice sounds divine!

    Reply
  15. Millie l Add A Little

    December 23, 2014 at 3:08 am

    This looks amazing Joy!! So creamy and decadent!

    https://addalittlefood.com

    Reply
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