The traditional flavours of eggnog come together in this delicious and creamy rice pudding. This rice pudding is made with arborio rice, which makes the pudding nice and rich and creamy. Served hot or cold, this is a perfect treat for the holidays!
Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 1 hour
- 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
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.