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
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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