Christmas is one week from tomorrow! Yikes. If you’re getting ready for your annual holiday baking marathon like I am, it is nice to add a few no-bake treats to the menu. This year I am sort of craving creamy, sweet, spicy treats instead of lots of chocolate. Don’t ask me why. Eggnog rice pudding is a great and easy dessert that can be made with just a few ingredients that you probably already have on hand at this time of the year. If you’ve ever made risotto, it’s basically like a sweet, creamy version of that. A little bowl of eggnog rice pudding and a good book make for the perfect evening snuggled under a blanket.
Ingredients:
¾ cup Arborio rice (risotto rice)
¼ teaspoon kosher salt
1 ½ cups water
1 quart eggnog
¼ teaspoon nutmeg, plus more for serving
Directions:
- In a large, heavy-bottomed saucepan, bring the rice, salt, and water to a simmer. Cover the pan and reduce heat to low, simmering for 12-15 minutes until the water has nearly absorbed.
- Add eggnog and nutmeg to the rice. Continue cooking over medium-low heat, stirring almost constantly until thickened, about 30 minutes.
- Serve with additional nutmeg. Can be enjoyed warm, room temperature, or cold.
More Eggnog recipes from around the web:
