We love rice pudding at our house and we also love eggnog. We decided to combine the 2 and here is our version of two old favorites. This is a great make ahead festive Christmas dessert.
Total Time
30min
4.5
4 Ratings
Author: Angie's Southern Kitchen
Servings:
4
Ingredients
•
3/4
cup
Arborio Rice
•
2
cups
Water
•
1
tsp
Oranges
, zested
•
4
cups
Eggnog
•
1/2
cup
Granulated Sugar
•
1/4
tsp
Salt
•
1
Vanilla Bean Pod
•
4
Tbsp
Butter
•
to taste
Ground Nutmeg
•
to taste
Whipped Cream
Cooking Instructions
1.
In a large dutch oven or sauce pot heat, then add Butter (4 Tbsp) and Arborio Rice (3/4 cup), parch rice until it is all coated in the fat, toasting.
2.
Add Water (2 cups) and Oranges (1 tsp) to the rice and cook until the water is completely absorbed, the rice should thicken and become tender with little water in pot.
3.
Add the Eggnog (2 cups), Granulated Sugar (1/2 cup), Salt (1/4 tsp) 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.
4.
Add additional Eggnog (2 cups) if the pudding gets too thick. The pudding should be creamy not stiff. Place in serving dishes cover and refrigerate.
5.
Grate Ground Nutmeg (to taste) on top and perhaps a dollop of fresh Whipped Cream (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
556
FAT
23.5 g
PROTEIN
14.8 g
CARBS
74.0 g
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