Eggnog Flavored Rice Pudding Recipes

EGGNOG RICE PUDDING FOR CHRISTMAS BREAKFAST (GF)

Steps:

• In a medium saucepan, bring the water to a boil. Add in the rice and salt, and reduce the heat to low. Simmer for 15 minutes, until the water is just about all absorbed.
• Stir in the milk, sugars, nutmeg and allspice. Slice the vanilla pod in half and scrape out as much of the seeds as you can into the rice pudding. Add the vanilla pod into the rice pudding to steep. Simmer, stirring frequently, for 20 minutes, until most of the milk is absorbed and the rice pudding has thickened. Make sure you simmer it on low heat so you don't burn the milk.
• Stir in the eggnog, and continue to simmer, stirring frequently, for an additional 10 minutes.
• Remove from heat. Remove and discard the vanilla pod. Allow to cool for about 10 minutes before serving. The rice pudding will continue to thicken as it cools.
• If using, drizzle on melted chocolate or honey before serving.

EGGNOG RICE PUDDING

Steps:

• 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.
• Reduce the heat to low for a gentle simmer, leaving the pot uncovered. Stir every few minutes.
• 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.
• Serve warm or cold. Sprinkle on cinnamon just before serving.

EGGNOG RICE PUDDING

Steps:

• Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla and salt. Spoon into dishes. Chill 2-3 hours.

EGGNOG-FLAVORED RICE PUDDING

Steps:

• Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
• Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

TOO SIMPLE BAKED EGGNOG RICE PUDDING

Steps:

• 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.
• Pour the egg nog over the mixture until you can just see the liquid rising to the top.
• Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
• Freezes well.

HOLIDAY EGGNOG RICE PUDDING

Steps:

• Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.

EGGNOG-FLAVORED RICE PUDDING

Steps:

• Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
• Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.