Ingredients for Holiday Eggnog Rice Pudding
- 2 cups eggnog
- 2 tablespoons cornstarch
- 1 cup cooked white rice
- 1/2 cup chopped maraschino cherries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- freshly grated nutmeg, for garnish (optional)
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How to Make Holiday Eggnog Rice Pudding
- In a heavy saucepan, whisk together 2 cups of eggnog and 2 tablespoons of cornstarch until completely smooth.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking and lumps.
- Once boiling, reduce heat to low and simmer for 1-2 minutes, or until the mixture has thickened.
- Remove the saucepan from the heat and stir in 1 cup of cooked white rice, 1/2 cup of chopped maraschino cherries, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt.
- Gently stir to combine all ingredients evenly.
- Spoon the rice pudding into individual serving dishes.
- Cover and refrigerate for at least 2-3 hours to allow the flavors to meld and the pudding to chill completely.
- Before serving, sprinkle generously with freshly grated nutmeg (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
48g
Fat
32g
Carbs
14g
