Rice pudding is such a treat any time of the year. Making a seasonal version like this Holiday Eggnog Rice Pudding at the holidays, is such a decadent dessert option given the advantage of a rich eggnog custard, creating yet another opportunity to enjoy the flavors of the season. Served warm or chilled this sweet eggnog treat is a must-make during the holidays.
My Gramma Vera, was famous for her citrus-laced homemade boiled custard. Friends and family looked forward to her secret concoction every year. It was a tried and true family tradition and one I will remember all of my day. I wanted to honor the flavor combination this Holiday Eggnog Rice Pudding that she taught me to love. When making this dish, keep in mind when thickening that it will continue to thicken after the rice is added and as it cools. Please feel free to adjust the thickness to your taste as the starch content of rice isn’t all the same. This rich boiled eggnog mixed with the bright flavor of orange zest and the added chewy texture from dried cranberries makes this dessert delectable served warm or chilled.
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Helpful Kitchen Items:
Holiday Eggnog Rice Pudding
- 4 cup prepared eggnog divided
- 2 Tbsp cornstarch (See Cook's Note)
- 1 tsp pumpkin pie spice or ground cinnamon
- 1/16 tsp nutmeg
- 3 cup cooked and cooled long grain rice
- 3/4 cup dried cranberries
- 1 Tbsp orange zest plus add'l for garnishing
- 1 tsp pure vanilla or rum extract
- 1/4 tsp salt
On the stovetop in a heavy bottomed saucepan, bring 3 1/2 cups of prepared eggnog to a boil. Add the pumpkin pie spice and nutmeg.
Dissolve the 2 Tbsp cornstarch in the remaining 1/2 cup of prepared eggnog. Whisk until no lumps remain. (See Cook's note)
- Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over. (Repeat, using just enough milk to dissolve the corn starch, if you'd like it to be thicker.)
- Remove the saucepan from the heat and add the remaining ingredients. Mix well.
- Divide into serving dishes.
- Garnish with additional orange zest, if desired.
- Chill for 2-3 hours.
When thickening the eggnog keep in mind once the rice is added it will continue to thicken. It will also thicken as it cools, if serving chilled. Adjust to your personal taste adding more or less cornstarch.