Holiday Eggnog Rice Pudding

Course Dessert

Cuisine American

Keyword holiday-eggnog-rice-pudding

Prep Time 15

Cook Time 15

Chill time 4

Servings servings

Calories 234kcal

Author Melissa Sperka

Ingredients

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

Instructions

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.

Notes

When making this rice pudding, keep in mind that it will continue to thicken after the rice is added and as it cools. Please feel free to adjust the amount of cornstarch and thickness to your taste, as the starch content of all types of rice isn't the same. To thin, add more eggnog or you could use half and half or cream. You can even do this after chilling. Simply add and stir to thin, if desired.

Nutrition