Eggnog Rice Pudding Recipe
- 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
- 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.
1 cup: 250 calories, 7g fat (4g saturated fat), 56mg cholesterol, 161mg sodium, 41g carbohydrate (22g sugars, trace fiber), 5g protein
Reviews for Eggnog Rice Pudding
"Interesting texture; good flavor!"
"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."
"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!"