Monday, November 9, 2015

Egg Nog Rice Pudding

Egg Nog Rice Pudding: Savory Sweet and Satisfying

I wish I had made this recipe sooner. It is essentially rice pudding with egg nog flavor and tart cranberries instead of raisins. So delicious!

I loved the addition of the tart cranberries, so much so that I may try regular rice pudding with cranberries instead of raisins.

Egg Nog Rice Pudding


  • 4 cups egg nog, divided
  • 1 teaspoon ground cinnamon
  • 1/16 teaspoon nutmeg
  • 4 tablespoon cornstarch
  • 3 cups cooked and cooled long grain white rice
  • 3/4 cup dried cranberries
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract


  1. Pour 3 1/2 cups of egg nog into a heavy bottomed saucepan, add in the cinnamon and nutmeg and stir to combine.
  2. Bring egg nog to a boil, stirring often.
  3. While waiting for egg nog to boil whisk together the remaining 1/2 cup of egg nog and cornstarch until smooth and no lumps remain.
  4. Once egg nog comes to a boil drizzle in the cornstarch egg nog mixture, while whisking constantly.
  5. Reduce heat to low and continue to whisk until mixture thickens.
  6. Remove from heat and add in the cooked, cooled rice, dried cranberries, orange zest and vanilla, stirring until combined.
  7. Refrigerate for 2-3 hours before serving.

Serves: 8
Calories: 310
Total Fat: 8.3g
   Saturated: 5.1g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.1g
   Trans: 0g
Cholesterol: 65mg
Sodium: 106.1mg
Potassium: 27.5mg
Total Carbs: 51g
   Dietary Fiber: 1.1g
   Sugars: 27.4g
Protein: 6.6g
Vitamin A: 6.1%
Vitamin C: 1.9%
Calcium: 16.2%
Iron: 4.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Melissa's Southern Style Kitchen.
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