Christmas just wouldn’t be Christmas without eggnog. There’s nothing like sipping a cup of that creamy and wonderfully spiced concoction to welcome in a peaceful Holiday season. It’s funny how you don’t see the prepared stuff in the stores any time but the holidays! I got the idea for this Eggnog Rice Pudding from my Coconut Vanilla Rice Pudding that was such a hit, and thought it would be perfect for the Christmas holidays!
Now I’ve made several versions of eggnog , one even had a dozen eggs in it, and loads of whipped cream (thank you, Martha)! This rice pudding is a mixture of a comfy dessert, and the tradition of eggnog, all into one cozy little dessert dish!
Eggnog Rice Pudding
Ingredients
- Rice:
- ½ cup plus 2 T jasmine or basmati uncooked rice
- ¼ cup sugar
- 1–1/2 c. prepared eggnog
- 1 cup whole milk
- ¼ t salt
- Custard:
- 1 vanilla bean (or 1 T vanilla extract)
- ½ cup sugar
- 1 cup prepared eggnog
- 2 cups heavy cream
- 5 egg yolks
- 1 egg
- 2 Tbsp sugar
- 1 tsp. pumpkin pie spice
- 1/16 tsp. ground nutmeg
- 1/4 tsp. salt
- Add to mixture:
- 3/4 c. dried cranberries
- 1 Tbsp fresh orange zest
Instructions
- Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.
- Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, eggnog, milk, and salt.
- Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.
- While the rice is baking, make the custard.
- Split the vanilla bean, scrape out the seeds with a knife and combine the empty pod along with the seeds in a heavy saucepan with ½ cup sugar, eggnog and cream. Bring to a simmer over medium heat. Remove from the heat and allow the vanilla to steep for 10 minutes.
- In a mixing bowl, combine the egg yolks, egg, 2 tablespoons of sugar, 1 tsp. pumpkin pie spice, 1/16 tsp ground nutmeg, and 1/4 tsp salt, and briskly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.
- Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and remove the empty vanilla pod.
- Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the dried cranberries,and orange zest. Allow the rice pudding to cool completely.
- Portion into individual dishes.
This is based on a recent post for Coconut Rice Pudding. It’s made from a basic custard and has eggnog added to it, along with added spices and dried cranberries.
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