Eggnog Rice Pudding

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:

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 eggnog 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.

Enjoy!!!

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.