EGGNOG RICE PUDDING

Rice pudding is a traditional Christmas Eve dessert in my family and it has always reminded me of celebrations with loved ones. I like a rich and creamy rice pudding bursting with flavorful spices. A special recipe for the holidays… add a twist to your rice pudding with eggnog. The nostalgic flavor reflects the holiday season.

Combine the following in a large pot…

1 ½ - Cups of Long Grain Rice
6 - Cups of Water

2 - Teaspoons of Unsalted Butter

2 - Cinnamon Sticks (about 3” to 4” long)

With your stove on medium fire, let the rice cook for about 20 to 30 minutes without the lid – until most of the water is absorbed and rice is still a little stiff. 

The add…

2 - Cups of Eggnog

2 - Cups of Half & Half

1 - Cup of Raw Sugar


2 - Tablespoons of Pure Vanilla


1/2 - Teaspoons Ground Cinnamon


1/2 - Teaspoons Ground Nutmeg


1/2 - Cup of Raisons (optional)

Place the lid on the pot and let this simmer for 20 minutes.

Finish with…

2 – Eggs at room temperature

NOTE: Whip the eggs in a separate bowl, add some of the hot rice pudding mixture into the bowl with the rice and continue stirring. Slowly pour the egg mixture stirring constantly. The eggs will cook quickly. Let this cook for about 5 minutes.

Bring to room temperature and serve or Store in your refrigerator for up to two weeks.

Enjoy!

Lulu B’s Kitchen

© 2011