Tuesday, December 23, 2014

Eggnog Rice Pudding

Oh my word.

This is incredible!  I bought some eggnog at the end of last week in anticipation of some muffins I plan on making for Christmas morning, and since I won't be needing the entire carton of eggnog for said muffins, I decided I would make something special for Bruce, my eggnog co-conspirator husband.

Since both Bruce and I love eggnog, and we both love rice pudding, it only seemed fitting that the two got married.

And the results are amazing!  This is perhaps one of my new all-time favorite ways to use eggnog in my cooking/baking.  So silky and indulgent!  Give it a try!















Eggnog Rice Pudding

Ingredients:

2 c. cooked rice
1 1/2 c. milk
1 1/2 c. eggnog (divided)
2/3 c. sugar
1/4 tsp salt
2 eggs
2 Tbs butter
3/4 tsp vanilla
1/4 tsp rum extract
1 tsp nutmeg

Directions:

In a medium saucepan, combine the cooked rice, milk, 1 cup of the eggnog, sugar, and salt.  Cook over medium heat until it begins to thicken (about 20 minutes).

In a small bowl or measuring cup, whisk together the eggs and remaining eggnog.  Temper the egg mixture with a little of the liquid from the saucepan (whisk some of the hot milk/eggnog mixture into the eggs, so they don't scramble when you add them to the pan).  Then add the egg mixture to the pan and whisk until fully incorporated.  Cook an additional 5-10 minutes or until it is relatively thick (you may still have some excess liquid).

Remove from heat.  Add the butter and extracts and stir until smooth. Stir in the nutmeg.  Allow the pudding to cool before serving (it will continue to soak up the liquid as it cools).

If you want a runnier consistency, add about a tablespoon of extra eggnog to the serving dish if desired.

Sprinkle with additional nutmeg if desired.

Enjoy!

1 comment:

  1. I can only imagine how much Bruce LOVED this! Two of his favorite foods together! Genius!

    ReplyDelete