Eggnog Rice Pudding For Christmas Breakfast Gf Recipes

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-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.

EGGNOG RICE PUDDING

Steps:

• Combine the rice, salt, and water in a large, heavy saucepan and bring to a simmer over medium high heat.
• Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.
• Add the egg nog and nutmeg and cook over medium heat stirring continuously about 30 minutes. The rice is done when it becomes thick. Do not over cook the pudding or it will be gummy.
• Remove from heat.
• Stir in the cranberries, if desired.
• Can be served warm or cold.

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.