EggNog Rice Pudding

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Arborio Rice

480 mL

Water

4 g

Oranges , zested

960 mL

Eggnog

100 g

Granulated Sugar

2 g

Salt

1

Vanilla Bean Pod

60 g

Butter

to taste

Ground Nutmeg

to taste

Whipped Cream

Cooking Instructions

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Step 1

In a large dutch oven or sauce pot heat, then add Butter (60 g) and Arborio Rice (150 g) , parch rice until it is all coated in the fat, toasting.

Step 2

Add Water (480 mL) and Oranges (4 g) to the rice and cook until the water is completely absorbed, the rice should thicken and become tender with little water in pot.

Step 3

Add the Eggnog (480 mL) , Granulated Sugar (100 g) , Salt (2 g) and Vanilla Bean Pod (1) . Cook this for 20 minutes, the rice should become creamy and stay suspended in through out the pudding rather than sinking to the bottom.

Step 4

Add additional Eggnog (480 mL) if the pudding gets too thick. The pudding should be creamy not stiff. Place in serving dishes cover and refrigerate.

Step 5

Grate Ground Nutmeg (to taste) on top and perhaps a dollop of fresh Whipped Cream (to taste) . Serve and enjoy!