Holiday Eggnog Rice Pudding
Rice pudding
is a treat at any time of the year. Making a seasonal version such as Holiday
Holiday Egg Pudding Pudding is such a decadent dessert option, given the
advantage of a rich eggshell cream, which creates an additional opportunity to
savor flavors of the season. Served hot or chilled, this sweet eggnone treat is
a must-go vacation.
Ingredients
- 1/2 cup milk
- 1/8 tsp. salt
- 1 egg beaten
- 3/4 cup long grain rice
- 1/2 tsp. vanilla
- 1/3 cup raisins
- 1 1/2 cups International Delight Nog
- 1 1/2 cups water
- 2 Tbsp. sugar substitute such as Truvia (or 4 Tbsp. sugar)
- cinnamon & nutmeg for serving
Instructions
First, In a
saucepan, heat 1 1/2 cups water to boiling. Add in rice. Cover and cook on low
for about 20 minutes, until the water is absorbed and the rice is tender.
Then, Measure
out 1 1/2 cups of the cooked rice and place it In another clean saucepan. Add
in the eggnog, sugar and salt.
Cook,
stirring frequently, for about 15 minutes on medium-low heat, or until the
mixture is creamy and thickened.
Add milk,
beaten egg and raisins. Cook for a few minutes, stirring frequently (this is
important because the egg will cook in the mixture and you don't want that!)
until creamy. Take off heat and add in vanilla.
Serve
immediately with a sprinkling of cinnamon and nutmeg.
Happy
Cooking Time.
