This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays! (Thanks International Delight for sponsoring this post!)
I bought my first eggnog of the season! It’s mid-November and I’m buying eggnog already. Yes, I’m crazy like that. I LOVE the stuff. It’s always been one of my favorite holiday splurges.
Another of my favorite splurges is rice pudding. Have you ever made it from scratch? It sounds like something that would be difficult and time consuming. Well, it’s not. 😉 Cooking the rice takes the longest but making the pudding is as easy as can be!
Since I’m in a holiday sort of mood, I decided to merge the two together and make eggnog rice pudding. The result? It was nothing short of pure amazingness! I love the mixture of textures in rice pudding. The rice is tender and the raisins are chewy and the pudding part is so creamy. Add in eggnog flavor and it’s like heaven in your mouth.
I grabbed a bottle of International Delight’s Classic Nog when I was at the grocery store last week. As soon as I got home, I opened it up and took a swig right from the container. Shhhhh…don’t tell my kids! This is one of the yummiest eggnogs I’ve had. It’s thick, creamy, smooth and just has the BEST nog flavor. I will definitely be buying it again. And how cute is the container?! It makes me so excited for Christmas!
There’s something about eggnog specifically that takes me back to childhood. I have so many memories of Christmas morning, drinking eggnog with my family. My mom would add ice cream to it, blend it together to make an eggnog ice cream shake and it was so yummy.
Visit InternationalDelight.com and share how International Delight helps you capture the spirit of the season for a chance to win a $5,000 holiday brunch for friends and family! I don’t know about you, but I think that sounds awesome! It’s super easy to enter, so do it now. Then grab yourself some nog and make some eggnog rice pudding. 🙂
- ¾ cup long grain rice
- 1½ cups water
- 1½ cups International Delight Nog
- ⅛ tsp. salt
- 2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
- ½ cup milk
- 1 egg, beaten
- ⅓ cup raisins
- ½ tsp. vanilla
- cinnamon & nutmeg, for serving
- In a saucepan, heat 1½ 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.
- Measure out 1½ 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. Enjoy!
Want more eggnog? (who doesn’t?!) Try these recipes too:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.