Eggnog Rice Pudding
Are you a rice pudding person?
I am. I TOTALLY am. The only problem with this is that it’s just not a cool-people food. Like, you never call your girlfriends and say, “hey, let’s get together for some rice pudding!”
Although if we are being honest, I wish that was a thing. Rice pudding girls nights? With pajamas and Gilmore Girls Netflix marathons?
Heaven. Just heaven.
I am the only person in my house who eats rice pudding. Well, besides Lucy, but she’s a toddler and will literally eat anything. I once caught her trying to sneak dog food for a snack, not even kidding.
What isn’t there to like about rice pudding? It’s total comfort food. Creamy, starchy, carb-ey cinnamon comfort food at it’s best. Growing up I’d eat it cold out of the fridge for breakfast.
Which…come to think of it…explains a lot about me.
Of course, since no one else really eats rice pudding, I never make it. Which, come to think of it, is ridiculous. Why don’t moms cook more things for themselves? One of these days I’m going to cook some fancy, girly pasta and a big pot of steamed broccoli with lemon juice for dinner. Then I’ll sit and eat happily while the rest of the family looks at me all hungry and confused.
Seriously, that needs to happen.
When I made this Eggnog Creme Brulee Pie a few weeks ago, I immediately knew that I needed to do an Eggnog Rice Pudding. Eggnog is the perfect base for rice pudding — spicy and creamy and comforting.
This rice pudding? Probably the best rice pudding in the universe. Creamy and cinnamon-ey with just enough egg nog flavor that it’s not overwhelming. Lucy and I ate it warm straight out of the pan and then died. Well…I died. She ran into the living room to watch Doc McStuffins and beat the dog with a wooden spoon.
She’s got a very rich life, what can I say?
This pudding definitely deserves a spot on your holiday baking list — everyone needs a bowl of cozy comfort at the holidays!
Print
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 5-6 servings
Ingredients
- 2 1/4 cups eggnog
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- 2 cups cooked long grain rice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- In a heavy saucepan, whisk together sugar and cornstarch. Whisk in eggnog and bring to a boil over medium heat, stirring constantly. Let boil for a minute or two, until thick like pudding.
- Remove from heat and stir in vanilla, cinnamon and nutmeg. Let cool. Keep uneaten pudding stored in the refrigerator.
Enjoy!!
The post Rum Soaked Chocolate Covered Cherries appeared first on Confessions of a Cookbook Queen.
