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


  • 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 cup: 250 calories, 7g fat (4g saturated fat), 56mg cholesterol, 161mg sodium, 41g carbohydrate (22g sugars, trace fiber), 5g protein


  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

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Reviewed Mar. 6, 2016

"Interesting texture; good flavor!"

Reviewed Dec. 31, 2015

"Excellent easy recipe! I used Success rice. Added lots of cinnamon and raisins! Way more than 4-6 servings. Used up almost all the egg nog! Will make again."

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."

Reviewed Aug. 18, 2012

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

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!"

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