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Eggnog Rice Pudding

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  • Total Time: 1 hour
  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 3/4 cup Arborio rice (risotto rice)
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water
  • 1 quart eggnog
  • 1/4 teaspoon nutmeg, plus more for serving

Instructions

  1. 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.
  2. Add eggnog and nutmeg to the rice. Continue cooking over medium-low heat, stirring almost constantly until thickened, about 30 minutes.
  3. Serve with additional nutmeg. Can be enjoyed warm, room temperature, or cold.

Find it online: https://kitchenjoyblog.com/eggnog-rice-pudding/