Eggnog Rice Pudding Recipe

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"I find this pretty dessert particularly good for holiday entertaining," writes Berdine Lilja of Elk River, Minnesota.
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 250 calories, 7 g fat (4 g saturated fat), 56 mg cholesterol, 161 mg sodium, 41 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Rice Pudding in Taste of Home December/January 1997, p67

Nutritional Facts

1 serving (1 cup) equals 250 calories, 7 g fat (4 g saturated fat), 56 mg cholesterol, 161 mg sodium, 41 g carbohydrate, trace fiber, 5 g protein.

Reviews for Eggnog Rice Pudding

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 30, 2012

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.

MY REVIEW
Reviewed Aug. 18, 2012

I used crasins, instead of candied cherries,,sooo good!

MY REVIEW
Reviewed Dec. 31, 2011

Eggnog rice pudding Yum! Although it's not as pretty, we prefer it without the candied fruit. I need to go make some!

MY REVIEW
Reviewed Jan. 10, 2009

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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