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Eggnog Rice Pudding

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
  • 2 cups leftover cooked rice
  • 1 1/2 cups milk whatever % you have in the fridge is fine
  • 1 1/2 cups eggnog
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 teaspoon vanilla extract
  • freshly grated nutmeg
  • additional 6-8 tbsp eggnog
  1. 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.
  2. Divide pudding into 6-8 small serving dishes, cover and cool to room temperature.
  3. Chill for at least 1 hour, or longer, before serving.
  4. Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and grated nutmeg.