Eggnog Rice Pudding

Eggnog Rice Pudding

If you’re looking for a new holiday dessert to try this season, make this eggnog rice pudding! Served warm from the stovetop, it is the perfect way to cozy up on a cold night this holiday season. Using eggnog in place of some of the milk, infuses the rice with delicious flavor. Dairy-free eggnog and milk make this a vegan treat that anyone can enjoy.

This recipe stars U.S.-grown short-grain white rice and comes to us from our friend @dietitiandebbie in partnership with RD Blogger and USA Rice.

  • Servings
    4
  • Prep Time
    5 min
  • Cook Time
    20 mins
  • Total Time
    25 mins

Ingredients

  • 1 cup uncooked short-grain white rice
  • 2½ cups dairy-free non-alcoholic eggnog
  • 1 can (or 15oz) coconut milk

    (Canned coconut makes this extra creamy, but for a lighter version, use a non-dairy milk of choice instead)
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • Dash of nutmeg

Directions

  • In a medium-sized saucepan, combine the rice, eggnog, coconut milk, and salt.
  • Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.
  • Turn off the heat and stir in the vanilla extract.
  • Serve warm and garnish with a sprinkle of nutmeg and cinnamon