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.
PrintEggnog Rice Pudding
Rich, creamy, holiday-spiced rice pudding. Ultra festive and comforting.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
Ingredients
- 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
- 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.
Nutrition
- Serving Size: 4
mikaela
this recipe made a delightfully creamy rice pudding, but I wish I’d lessened the milk in order to increase the egg nog for a more intense flavor profile.
Joanna
Rice pudding is my Death Row Meal. I would eat it every.single.day if I could. But, I make it with two handfuls of special pudding rice (that’s what it’s called here in the UK), a pint of full fat milk and a handful of sugar. I’d love to try this with eggnog though!
Ohhellojo.blogspot.com
Monique
This looks absolutely mouthwatering. Now I know what I’ll be having for dessert on Boxing day ;)
I’ll try to make the eggnog from scratch as well, have you ever tried that?
I’ve just posted a recipe for homemade Irish cream, also really yummy!
http://theblankmap.com/recipes/best-homemade-irish-cream-baileys/
Nutty Nutritionist
mmm, this looks amazing. I don’t like eggnog much either, but I could see it working well with rice pudding. Anything topped with cinnamon I love!
George Mulvaney
I used to have a recipe for real French eggnog until my Mac’s hard drive crashed last year. I’ve been trying to recreate it without access to enough source material (I’m living in Quito). I do remember in Quito — hey! You live in a place with a large French influence! Maybe you could post an eggnog recipe that had character. Heh . . .
Catmattia
I made a triple batch of this tonight for one of our desserts on Christmas Day. I am not sure it will make it through the next two days-we could barely stop eating it directly from the pot as it finished thickening. Delicious!
Catmattka
I made this tonight-it is supposed to be one of our desserts on Christmas Day, but we could barely keep ourselves from eating it right out of the pot as it boiled. It is delicious!
chilebeanz
A few months ago I made vanilla extract with brandy as the alcohol base. Now is the time to put it to use in this recipe, methinks. What say you?
Sharana @ Living The Sweet Life Blog
Mmmm … I adore rice pudding!!
Jeanette
Yum… have to make this!
helenveyna
My family always makes rice pudding during this time of year, and I think that adding eggnog would add a very festive touch to this dish. Thank you so much for sharing this recipe!
-Helen
http://www.sweethelengrace.com
Ella
YES YES YES December food brain is most definitely Real Things. I would love to try this with some vegan ‘nog!
http://www.youtube.com/sparklesandsuch26
charcuterieboard
looks amazing ! I might try this for Christmas. Merry Christmas.
lenaslunchbox
Would this work with arborio or basmati rice?
joythebaker
sure! the cooking time may change a bit.
christinaschueler
Love a properly made rice pudding. The lemon zest is such a perfect addition to cut through the creamy texture!