Cooking Instructions
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Step 1
In a large dutch oven or sauce pot heat, then add
Butter (1/4 cup)
and
Arborio Rice (3/4 cup)
, parch rice until it is all coated in the fat, toasting.
Step 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.
Step 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.
Step 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.
Step 5
Grate
Ground Nutmeg (to taste)
on top and perhaps a dollop of fresh
Whipped Cream (to taste)
. Serve and enjoy!
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