Eggnog Rice Pudding
This is a handy holiday recipe for leftover store-bought eggnog, which I googled when a mostly-undrunk carton of eggnog was about to expire. I found a few copies of the same recipe, all unattributed; this one had the best pictures.
The recipe can be made in a 2 quart pot, if you’re careful. Use a good, heavy-bottomed pot.
Total time: 45 minutes, plus optional chilling time
Serves 6–8.
Ingredients
- ¾ c. arborio rice or sushi rice
- 1 ½ c. water
- ¼ tsp. salt
- 3 ½ c. – 4 c. eggnog
- ¼ tsp. nutmeg
Directions
- Cook rice in water and salt normally, until most of the water is gone (about 12 minutes).
- Add eggnog and nutmeg.
- Cook for about 30 minutes over medium heat, stirring at least once a minute (more if you ignored the advice to use a good pan).
Stop after 30 minutes even if it still seems thin; it’s done if the rice is floating around the pudding instead of sitting on the bottom.
Serve warm, room-temperature, or chilled, decorated with additional nutmeg.
Variants
Fry the rice in butter (like risotto) before starting.
Add ½ c. dried cranberries, chopped candied cherries, currants, or raisins at the end.
