Eggnog, or milk punch, is comfort in a mug. I have combined its flavours with the ultimate simple comfort dish to make this delicious eggnog rice pudding recipe. It’s a hug in a dish.
Eggnog rice pudding
Rice pudding is the most universal of simple comfort dishes, with filling rice and soothing milk and sugar.
See also
- Easy stove top rice pudding, plain, simple and delicious
- For a hands-off method, enjoy traditional baked rice pudding
- Enjoy this coconut rice pudding recipe for a tropical twist
- Love eggnog? try my eggnog bread and butter pudding
For this recipe, I have added the flavours of a classic eggnog for a twist on rice pudding to entertain guests or impress the family. There are no eggs involved, however!
Nutmeg, vanilla, cinnamon and a touch of rum give familiar rice pudding a new lease of life. Perfect for dinner with friends!
Why make eggnog rice pudding
- a familiar favourite with a twist
- easy to make
- a flexible recipe
- great made in advance
Eggnog rice pudding ingredients
- Pudding rice – shortgrain rice that will break down and become creamy when cooked
- Milk – I use semi skimmed but you can use what you normally have
- Cream – double (heavy) cream
- Sugar – I tend to use golden caster sugar for extrra flavour but you could use ordinary white granulated
- Rum – just a little, or use a rum flavouring extract if you want to avoid even the tiny amount of alcohol in the recipe
- Vanilla – extract or vanilla bean paste but never ‘essence’
- Nutmeg, cinnamon and turmeric (not shown) – a little sweet spice for that classic eggnog flavour from the cinnamon and nutmeg. I also used just a touch of turmeric for a richer colour but not enough to change the flavour.
Using sweet spices
I have used and photographed whole nutmeg and cinnamon in my eggnog rice pudding because I love them. Don’t be put off if you find these inconvenient or hard to find. Powdered spices are just fine.
When it comes to using vanilla, don’t skimp. Never use artificial essence instead of vanilla extract or vanilla bean paste. This does not contain real vanilla and you won’t get the flavour you want.
It is always worth paying a little more for good quality with vanilla. You won’t end up out of pocket because you will need less and will not end up throwing it away.
It is also worth getting to know the vanilla you have in your cupboard. It is difficult to put a quantity on how much you need because they vary so much, so use it to taste.
Finally, please don’t make the mistake of buying and tasting good vanilla extract neat and deciding that it is unpleasant. It needs to be mixed with the other ingredients for that deliciously comforting flavour.
How to make eggnog rice pudding – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients in a big heavy cooking pot with a lid. Stir well.
Helen’s Fuss Free Tip
Use a big heavy pot. If you don’t, the pudding may stick to the bottom, or boil over!
Set the pan over a low heat and bring to a simmer. Then turn the heat right down and put the lid on. Use a diffuser if you need to, to keep the heat really low.
Set a timer to remind you to stir the pudding every 5 minutes.
Step Two – Cook over a low heat for 30 to 40 minutes, stirring every 5 minutes or so. When you stir, be sure to scrape the sides and bottom of the pan, as the pudding will thicken there first and may start to stick.
Step Three – After 40 minutes, stop cooking and remove the cinnamon stick if you used one. The pudding will continue to thicken as it cools, so don’t worry if there is some liquid left.
Serving suggestion
Serve hot, with a little extra nutmeg grated over the top.
You don’t need the traditional spoonful of jam on this pudding, as there is plenty of flavour from the spice and rum.
Variations
- Use a little brandy instead of rum if you prefer. You can use a rum or brandy flavouring without alcohol if you prefer to avoid it or want to serve your pudding to children.
Storage
If you want to make your eggnog rice pudding ahead of time, use a little extra milk in the recipe, as it will thicken if you need to keep it for hours.
Fridge – Keep your rice pudding covered in the fridge for up to 3 days and reheat in a pan on the stove or in the microwave (which is quicker and cheaper). You may need to add some more milk or cream to loosen it.
Freezer – Yes, rice pudding can be frozen! Allow it to cool, pack into an airtight box and freeze for up to 3 months. Just defrost and reheat. Again, you might need to add some extra liquid when you reheat.
Hints and tips
- This is a very easy recipe and the most important point to ensure great results is to use a good, heavy pan so that you can cook long and slow without burning.
- If you want to make your pudding in advance, add an extra 100 ml of milk at the outset. The pudding will thicken over time and you want to flavour all of the milk, rather than add extra later.
- For a hands-off approach, make no-stir eggnog rice pudding with this recipe and the method for my baked rice pudding.
FAQs
I haven’t used any! You can add egg yolks to rice pudding but it makes things more complicated because you don’t want to risk scrambling them. The eggnog flavour comes from the rum and spice.
Yes. Just use a rum essence/flavouring instead of the rum. Go slowly until you get a flavour that seems right and remember that you can add more but not remove it.
Risotto rice is great for rice pudding. You don’t want longrain or paella rice.
More traditional pudding recipes
- Steamed apple and blackberry pudding – a traditional favourite with fruit instead of the more usual jam
- Baileys bread and butter pudding – a delicious twist on a use-it-up classic
- Sticky toffee pudding – a glorious family favourite
- Explore more recipes for desserts and puddings
Eggnog Rice Pudding
Equipment
- 1 large, heavy cooking pot with lid
Ingredients
- 100 g (0.5 cups) pudding rice
- 2 tbsp sugar (golden caster or white granulated )
- 600 ml (2.5 cups) milk
- 100 ml (0.4 cups) cream (double/heavy)
- 1 tsp vanilla extract or bean paste (adjust to taste)
- 3 tbsp dark or golden rum
- 2 inch cinnamon stick (or scant teaspoon ground cinnamon)
- grated nutmeg (to taste)
- 1 pinch turmeric
Instructions
- Put all the ingredients in a heavy cooking pot that has a well-fitted lid. Stir well.
- Set the pan over a low heat and bring to a simmer. Then turn the heat right down and put the lid on.
- Cook for 30–40 minutes, stirring every five minutes and scraping the sides and base of the pan to prevent sticking and burning.
- Remove from the heat after 40 minutes and remove the cinnamon stick. Serve hot.
Notes
Storage
If you want to make your eggnog rice pudding ahead of time, use a little extra milk in the recipe, as it will thicken if you need to keep it for hours. Fridge – Keep your rice pudding covered in the fridge for up to 3 days and reheat in a pan on the stove or in the microwave (which is quicker and cheaper). You may need to add some more milk or cream to loosen it. Freezer – Yes, rice pudding can be frozen! Allow it to cool, pack into an airtight box and freeze for up to 3 months. Just defrost and reheat. Again, you might need to add some extra liquid when you reheat.Hints and tips
- This is a very easy recipe and the most important point to ensure great results is to use a good, heavy pan so that you can cook long and slow without burning.
- If you want to make your pudding in advance, add an extra 100 ml of milk at the outset. The pudding will thicken over time and you want to flavour all of the milk, rather than add extra later.
- For a hands-off approach, make no-stir eggnog rice pudding with this recipe and the method for my baked rice pudding.
Leave a Reply