Eggnog Rice Pudding

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

5 from 3 votes

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.

Course Breakfast, Dessert

Cuisine American

Keyword eggnog, rice, rice pudding

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 305kcal

Author Debi

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.

Notes

I do not recommend using instant rice for this recipe. It doesn't have enough starch to properly thicken the dish.

Nutrition