Ingredientes para Eggnog Rice Pudding
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Cómo preparar Eggnog Rice Pudding
- Rinse 1 cup of long-grain white rice in a fine-mesh sieve until the water runs clear.
- In a large, heavy-bottomed saucepan, combine the rinsed rice, 1/2 teaspoon of salt, and 2 cups of water. Bring to a simmer over medium-high heat.
- Once simmering, reduce heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Stir occasionally to prevent sticking.
- Gradually whisk in 2 cups of eggnog and 1/4 teaspoon of ground nutmeg. Cook over medium-low heat, stirring frequently, for 25-30 minutes, or until the rice is creamy and thick. Be careful not to scorch the bottom.
- The rice pudding is done when it’s thick and coats the back of a spoon. Do not overcook, or it will become gummy.
- Remove from heat and stir in 1/2 cup of fresh or dried cranberries (optional).
- Allow the rice pudding to cool slightly before serving. Enjoy warm or chilled!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
57g
Fat
37g
Carbs
13g
