If you love eggnog and rice pudding, you have to try the two together! Eggnog Rice Pudding is the perfect holiday dessert.
Author: Kami | NoBiggie.net
2cupsleftover cooked rice
1 1/2cupsmilkwhatever % you have in the fridge is fine
freshly grated nutmeg
additional 6-8 tbsp eggnog
Combine cooked rice, milk, eggnog, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla. Cook until just about all of the milk is absorbed (maybe 45 minutes or so) and pudding is thick.
Divide pudding into 6-8 small serving dishes, cover and cool to room temperature.
Chill for at least 1 hour, or longer, before serving.
Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and grated nutmeg.