- 2-1/4 cups eggnog
- 5 teaspoons cornstarch
- 2 cups cooked long grain rice
- 1/2 cup finely chopped red and green candied cherries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla and salt. Spoon into dishes. Chill 2-3 hours. Yield: 4-6 servings.
Reviews for Eggnog Rice Pudding(4)
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Lovely, easy, holiday version of a classic-not too sweet. I used basmati rice because it was on hand, but next time I'll use Arborio to get a softer pudding. Used plumped dried cranberries instead of candied cherries, which I thought would make it too sweet.
I used crasins, instead of candied cherries,,sooo good!
Eggnog rice pudding Yum! Although it's not as pretty, we prefer it without the candied fruit. I need to go make some!
Mmm! This eggnog/rice pudding recipe was easy and delicious. I tried a few variations:
cooked basmati rice in jasmine tea; when assembling the pudding, I added a pinch of nutmeg, 1/2t. cinnamon, golden raisins and orange zest. Love this website. Very addictive!
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