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Home » Eggnog Rice Pudding

Eggnog Rice Pudding

December 12, 2022 by Debi 2 Comments

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Eggnog Rice Pudding is the perfect way to use up leftover eggnog, and make a rich, delicious festive treat! The ingredients are very simple and it even uses already cooked leftover rice.

Serve this rice pudding as a festive holiday breakfast or brunch or serve it as dessert during the holiday season.

This recipe makes a very creamy and wonderful eggnog flavor treat.

a light blue bowl filled with eggnog rice pudding on a white crocheted place mat.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

a spoonful of rice pudding lifting up out of the bowl of dessert.

Eggnog

Eggnog is a fantastic ingredient to use in cooking. It’s a thick rich cream that’s already spiced and filled with Christmas flavors. It’s a perfect ingredient to use to add a bit of Christmas spirit to your day.

I love the festive flavor and have used it in eggnog ice cream, Eggnog pound cake, Eggnog oatmeal cookies, Eggnog custard pie, Baked Eggnog Oatmeal, and Eggnog marshmallow pie.

Use homemade eggnog or store-bought for this. And, use your favorite brand.

Just keep in mind that if the eggnog is super sweet, your rice pudding will be as well. If you want to cut the sweetness, simply swap in some cream for the eggnog.

What if I don’t have enough leftover eggnog?


If you don’t have a full 2 cups of eggnog, use up what you have and add cream, half & half, or whole milk to make up the difference.

Can I use plant-based eggnog?

Yes, this dessert comes out great with plant-based eggnog as well as dairy eggnog.

What rice should I use?

This festive Rice Pudding uses leftover cooked rice, and is so comforting and homey. It’s the perfect way to use up that leftover rice.

When I make rice for dinner, say maybe I’m making stir fry, I always make additional rice for leftovers. Leftover rice is great for tomorrow’s lunch or as a side dish for the next dinner. Or, most importantly, for rice pudding!

For this rice pudding recipe, any kind of rice will work nicely. I typically make a mixture of half brown rice and half white rice. It keeps both my husband and me happy. (I love brown rice while he prefers white rice).

For the rice pudding you see in the pictures I used all short grain white rice.

Our house prefers short and medium grain rice in general, so, that’s what I’ve used. And, like I said, any rice will be great in this easy to make dessert.

If you use all brown rice, it may require a bit more cooking time, as brown rice is a little denser.

How to make this recipe

Be sure to scroll down to the recipe card for full ingredient amounts and instructions.

This is so easy to make. It’s a one pot dessert that uses easy to find ingredients.

how to make rice pudding in one pot.

Simply add the cooked rice, the eggnog, and a little bit of sugar to a pot. I also add a little pinch of salt for flavor and a tiny bit of butter for extra richness.

Cook that, stirring for about 20 minutes until it’s a thick, rich pudding and you have yourself a great comfort food dessert.

The pudding will continue to thicken as it cools.

To serve

Rice pudding can be served warm or chilled from the fridge.

Sprinkle with nutmeg or cinnamon.

Top with a dollop of freshly whipped cream. And be sure to try my favorite Mason jar whipped cream for a super easy way to get a delicious topping on your desserts.

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two bowls filled with rice pudding dessert and the front bowl has a spoon in it.

Recipe

square crop of two light blue bowls of rice pudding, one with a spoon.

Eggnog Rice Pudding

Debi
Eggnog Rice Pudding is the perfect way to use up leftover eggnog, and make a rich, delicious festive treat! The ingredients are very simple and it even uses already cooked leftover rice.
5 from 3 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 4 servings
Calories 305 kcal

Ingredients
  

  • 2 cups cooked rice
  • 2 cups eggnog
  • 1/3 cup granulated white sugar
  • Pinch of salt
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla

Instructions
 

  • In a medium saucepan heat the rice, eggnog, sugar, salt, and butter over medium heat. Stir until the milk begins to simmer, with small bubbles around the edges.
  • Reduce the heat to low and continue to stir.
  • Cook until the rice pudding is thickened, about 15 to 20 minutes. Stir in the vanilla.
  • Serve the rice pudding warm or transfer it to the refrigerator. It will keep, covered, in the refrigerator for several days.
  • Sprinkle with nutmeg before serving.

Nutrition

Calories: 305kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 70mgPotassium: 239mgFiber: 1gSugar: 27gVitamin A: 349IUVitamin C: 2mgCalcium: 174mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword eggnog, rice, rice pudding
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Breakfast, Christmas, Desserts Tagged With: Breakfast, Cooking, desserts, Food, pudding, recipe, rice, rice pudding

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Janice

    December 29, 2023 at 6:37 am

    5 stars
    It turned out well and was quite tasty!

  2. Simpson

    January 3, 2024 at 7:02 am

    5 stars
    Eggnog rice pudding was so easy and so good. I used Lactaid eggnog and it worked just fine. I did add some freshly grated nutmeg and some raisins plumped in hot rum. I will I will definitely make this recipe again.

5 from 3 votes (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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