We love rice pudding at our house and we also love eggnog. We decided to combine the 2 and here is our version of two old favorites. This is a great make ahead festive Christmas dessert.
Eggnog Rice Pudding
3/4 cup arborio rice or mahatma jasmine rice
2 cups water
1 teaspoon fresh orange zest
2 cups eggnog
1/2 cup sugar
1/4 teaspoon salt
1 vanilla bean or 1 teaspoon vanilla paste
4 tablespoon butter
fresh nutmeg
In a large dutch oven or sauce pot heat, then add butter and rice, parch rice until it is all coated in the fat, toasting. Add water and orange zest to the rice and cook until the water is completely absorbed, the rice should thicken and become tender with little water in pot. Add the eggnog, sugar, salt and vanilla. Cook this for 20 minutes, the rice should become creamy and stay suspended in through out the pudding rather than sinking to the bottom. Add additional eggnog if the pudding gets to thick. The pudding should be creamy not stiff. Place in serving dishes cover and refrigerate. Grate fresh nutmeg on top and perhaps a dollop of fresh whipped cream.
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I hope you have a wonderful day!
Angie
im 13 and i loved making this but i used less sugar in the conikog but i let my family and friends let? them sprinkle some powder sugar if they wanted too XD
Oh my goodness! Thank you, Katrien! I’m going to have to try a translator and see if it will let me read your post. SO glad you’re here and that what we’ve said speaks to you too!Tracy