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.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
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. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
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.
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.
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.
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.
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.
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.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Eggnog Rice Pudding
- 2 cups cooked rice
- 2 cups eggnog
- 1/3 cup granulated white sugar
- Pinch of salt
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla
- 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.
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.