We are on to day seven of my #12DaysOfChristmas series, and today I’m giving you a delicious recipe that can be served as a holiday dessert or even as a holiday breakfast. This recipe for Eggnog Rice Pudding is very festive and will warm you up and keep you energized this holiday season.
Which Variety of Rice to Use?
I’ve made (and eaten) lots of rice pudding in my day, so speaking from experience, I have a key variety of rice that I like to use in my rice pudding recipe. Arborio Rice is my favourite because it is short-grained and really starchy. These properties really make the rice pudding nice and sticky and thick, just like the rice pudding should be!
Unlike most recipes, I do not like to pre-cook my rice. I find that it doesn’t turn out creamy enough and the milk doesn’t get a chance to really infuse through each rice grain. So instead, I cook my rice from scratch along with the milk and other ingredients so that everything blends together perfectly.
Another great tip that I discovered when making rice pudding is to actually gently toast the rice prior to adding the milk into the pot. This helps develop the flavour of the rice and lens a subtle nutty texture to the final rice pudding recipe.
Traditional Eggnog Flavours
The eggnog flavours come in at the end of the recipe when the rice is about 90% cooked. I like to add some freshly ground cinnamon and nutmeg along with vanilla extract to the pot. And it wouldn’t be eggnog without eggs so I add some eggs to make the rice pudding even creamier and to help it set up once it cools. 
Finally, I finish everything off with a splash of rum or bourbon and mix everything together to combine. The residual heat from the rice pudding will evaporate most if not all the alcohol, so you won’t be left with a sharp alcohol taste. You will just have the flavours of the rum or bourbon throughout the rice pudding!
You can serve this rice pudding hot or cold, but either way, make sure to serve it topped with a little bit of extra ground cinnamon and nutmeg!
For the full recipe for my Eggnog Rice Pudding click here, or keep scrolling down below!
Get the Recipe!
Eggnog Rice Pudding
Ingredients
- 1/2 cup arborio rice uncooked
- 3 cups milk 2%
- 1/4 cup granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 oz. bourbon or rum (optional)
- 1 egg beaten
- 1/2 cup whipping cream
Instructions
- Place a large pot on the stove over medium heat. Add the rice to the pot and let it toast in the pot for a few minutes, stirring occasionally so that the rice does not burn. Once the rice begins to smell fragrant, add the milk and sugar to the pot and mix to combine.
- Reduce the heat to medium-low. Let the rice cook uncovered for about 45-50 minutes, making sure to stir the rice mixture every five minutes or so to ensure the rice and milk don't burn.
- Once the rice grains are nice and soft and the milk is fully absorbed, add the cinnamon, nutmeg and bourbon. Mix everything to combine.
- A small bowl, beat the eggs with the cream until smooth. Add the egg mixture to the warm rice pudding and quickly mix everything to combine. You want to mix everything through really quickly so that the egg doesn't set and to avoid having scrambled eggs in your rice pudding.
- Scoop the rice pudding into small serving bowls and garnish with some extra ground cinnamon and nutmeg. You can serve these hot right away, or you can cover them with plastic wrap and place them in the refrigerator until you are ready to serve them. Enjoy!

