Dessert - Eggnog Rice Pudding recipes

Author: Brian Smith  

Eggnog rice pudding is the perfect holiday treat! I made it up because I had a craving for rice pudding.

Eggnog Rice Pudding

Eggnog Rice Pudding
Eggnog rice pudding is the perfect holiday treat! You can serve this delicious pudding warm or chilled, and it's wonderful to make ahead for parties.
Provided by: Katie Moseman
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 3
  • 4 cups cooked jasmine rice
  • 4 cups organic eggnog
  • Cinnamon (to garnish)
  • Calories: 214 kcal
  • Carbohydrate: 32 g
  • Protein: 7 g
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Cholesterol: 74 mg
  • Sodium: 69 mg
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the cooked jasmine rice and the eggnog in a medium sized pot. Bring to a boil over medium heat, stirring occasionally as the mixture heats up.
  2. Reduce the heat to low for a gentle simmer, leaving the pot uncovered. Stir every few minutes.
  3. Let simmer for at least 20 minutes. The longer you cook it, the thicker it will be. Keep in mind that rice pudding will also thicken quite a bit as it cools. When in doubt, take it off the heat and see how thick it gets as it cools down a bit. If it's not thick enough for you, simply bring it back to a simmer for another 5 minutes.
  4. Serve warm or cold. Sprinkle on cinnamon just before serving.
Notes: Eggnog Rice Pudding, Measure out 1 1/2 cups of the cooked rice and place it In another clean saucepan. Add in the eggnog, sugar and salt. Cook, stirring frequently, for …

Eggnog Rice Pudding

Eggnog Rice Pudding
EGGNOG RICE PUDDING is so fast to make and probably the ultimate Holiday comfort food, it has to be a Christmas dessert for you this year!
Provided by: Aubrey Cota
Total time: 33 minutes
Cook time: 30 minutes
Prep time: 3 minutes
Yields: 4 servings
Number of ingredients: 8
  • 2 1/2 cups full fat Eggnog
  • 1/3 cup arborio rice (uncooked)
  • salt (pinch)
  • 1 egg
  • 1/4 cup brown sugar (packed)
  • 1/4 tsp nutmeg
  • 1 tsp molasses
  • 1 tsp vanilla
  • Calories: 276 kcal
  • Carbohydrate: 41 g
  • Protein: 9 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Cholesterol: 134 mg
  • Sodium: 106 mg
  • Sugar: 27 g
  • Serving Size: 1 serving
How to cook:
  1. add eggnog, rice and salt into a medium saucepan and bring to a boil, stirring frequently
  2. cover, reduce heat and cook for 20 to 25 minutes, until rice is tender (not all the liquid will be absorbed)
  3. in a small bowl whisk together the egg, brown sugar, nutmeg and molasses
  4. slowly stir in 1/2 cup of the rice mixture into the egg mixture (about a tablespoon at a time)
  5. add the egg mixture into the warm rice mixture in pan and cook on low for 5 to 10 minutes
  6. you can either serve it up warm or allow it to chill then enjoy!
Notes: Eggnog Rice Pudding ~ (Easiest Recipe Ever, Ingredients 1/3 cup (2 1/2 oz) of white rice (Arborio or Carnaroli is preferred, but any white rice will work) 3 cups (24 oz) milk, or a combination of milk and cream, or half and half 1 cup (8 …

Eggnog Rice Pudding

Eggnog Rice Pudding
Rich, creamy, holiday-spiced rice pudding. Ultra festive and comforting.
Provided by: Joy the Baker
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 9
  • 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
  • Serving Size: 4 serving
How to cook:
  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.
Notes: Healthy Homemade Eggnog Rice Pudding, 1 egg, whisked Instructions Rinse and drain brown rice. Stir together rice and all remaining ingredients in a large pot. Bring to a boil over medium-high heat, stir then reduce heat to low. Cover …

Too Simple Baked Eggnog Rice Pudding

Too Simple Baked Eggnog Rice Pudding
An easy, tasty way to make a delicious baked rice pudding. I made it up because I had a craving for rice pudding. It dawned on me that egg nog would work perfectly as the binding liquid. Here is the delicious result!
Provided by: nancyweisz
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 5
  • 2 cups cooked white rice
  • 1 quart prepared eggnog (I used reduced fat)
  • raisins (I used both) or craisins (I used both)
  • cinnamon and nutmeg
  • cooking spray
  • Calories: 231.9 calories
  • Fat: 9.6 grams
  • Saturated Fat: 5.7 grams
  • Cholesterol: 74.9 milligrams
  • Sodium: 68.6 milligrams
  • Carbohydrate: 30.5 grams
  • Fiber: 0.1 grams
  • Sugar: 10.7 grams
  • Protein: 6 grams
How to cook:
  1. Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
  2. Pour the egg nog over the mixture until you can just see the liquid rising to the top.
  3. Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
  4. Freezes well.
Notes: Coconut Eggnog Rice Pudding, Coconut Eggnog Rice Pudding makes 4 cups of rice pudding 2 cups water 1 cup jasmine rice 1 cinnamon stick 3 cups “Cheater’s Coconut Eggnog” …
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