(Image credit: Jill Wellington)
Eggnog is probably now available in your grocery store. I like to buy a quart of 3 or 4 different brands and then have a taste test to see what I like best this year. This year (2020) my favorite is by Organic Valley.
Once you’ve found your favorite eggnog, try this recipe for eggnog rice pudding. I have made this both on the stovetop, and in the Instant Pot, and I prefer the Instant Pot version because there was less babysitting of the rice. Both methods tasted great.
Eggnog Rice Pudding
(for stovetop or Instant Pot)
This easy recipe is creamy and delicious and perfect for lovers of eggnog. Serve it for breakfast or for dessert. Makes about 6 servings (1/2 cup each), or you can easily double the recipe. Dried cranberries can be added, optional.
- 1/2 cup dried sweetened cranberries
- 3/4 cup arborio rice (or any rice, but arborio rice recommended)
- 1.5 cups eggnog
- 1 cup milk
- 1/8 cup (same as 6 teaspoons) white sugar
- 1/4 cup heavy cream
- 1/4 cup eggnog (yes, additional eggnog)
Step by Step Instructions
Boil about half a cup of water and then combine it with the cranberries so they can rehydrate. Continue with the rest of the recipe while they are absorbing the water.
Combine the rice, the 1.5 cups eggnog, the milk, and the sugar in a large saucepan. Stir and cook over medium-high heat until it’s boiling, or almost boiling.
If you are using the Instant Pot, transfer the rice mixture to the Instant Pot bowl. Put the bowl in the Instant Pot and close the lid. Make sure the lid is set to seal. Press the “Rice” button and let the Instant Pot do its thing. When it beeps, let it sit for 20 minutes before releasing the vent and opening the lid.
If you are using the stovetop, turn heat down to medium-low and continue to cook for what feels like a good long time, until the rice really absorbs all the liquid and gets very creamy. This could be 20-30 minutes.
When it’s all cooked and creamy, stir in the remaining 1/4 cup eggnog, along with 1/4 cup cream. If you used the Instant Pot, either transfer the rice pudding back to the saucepan, or use the Saute setting for the next step. Bring the heat back up to bring the mixture to almost boiling again for this last addition of liquid.
Pour out any remaining liquid that the cranberries were soaking in, and combine them with the rice pudding. Garnish with nutmeg. This can be served warm or cool. Store in the refrigerator.
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