HOLIDAY EGGNOG RICE PUDDING

Holiday Eggnog Rice Pudding image

How to make Holiday Eggnog Rice Pudding

Provided by @MakeItYours

Number Of Ingredients 9

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Ingredients

4 cup prepared eggnog, divided
4 Tbsp cornstarch
1 tsp pumpkin pie spice or ground cinnamon
1/16 tsp nutmeg
3 cup cooked and cooled rice, [i.e. basmati, long grain, arborio, jasmine, your preference]
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

Steps:

On the stovetop in a heavy bottomed saucepan, bring 3½ cups of prepared eggnog to a boil. Add the pumpkin pie spice/ground cinnamon and nutmeg.
Dissolve the cornstarch in the remaining ½ cup of prepared eggnog. Whisk until no lumps remain.
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.
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.

*** Explore more Holiday Eggnog Rice Pudding Recipes »

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