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