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Dainty Eggnog Rice Pudding

by Jonathan Cheung

A treat for young and old, this might just become part of your holiday traditions.

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Ingredients

  • 1 cup/ 250mL Dainty Short Rice (or Kimora Medium grain)
  • 2 cups/ 500mL Water
  • 1 pinch Salt
  • 1 tsp Lemon Zest
  • 2 ½ cups/ 625mL Whole Milk
  • ½ tsp Ground Nutmeg
  • ½ cup/ 250mL White Sugar
  • 2 tsp Vanilla
  • 1 cup/ 250mL Dainty Eggnog (see recipe)
  • ¼ cup/ 25g Dried Cranberries
  • Whipped cream for garnish!

Dainty Eggnog

  • 2 cups/ 500mL Whole Milk
  • 2 whole Cloves
  • ½ tsp ground Cinnamon
  • 6 large Egg Yolks
  • ¾ cup/ 120mL Sugar
  • 1 ¼ cups/ 315mL Dark Rum
  • 2 cups/ 500mL 10% Cream
  • 1 tsp Vanilla Extract
  • ¼ tsp ground Nutmeg

Preparation

1

Cook the Dainty Limited Edition Pudding Rice according to package directions with the addition of the salt and lemon zest.

2

When done, stir the milk, nutmeg, sugar, and vanilla into the cooked rice.

3

Bring to a simmer over medium heat while stirring periodically so the milk doesn’t burn. Reduce to medium-low heat and cook until the milk is thick.

4

Remove from the heat, stir in Eggnog and let sit for 10 minutes, stirring occasionally.

5

Portion into bowls and chill. Garnish with dried cranberries, a dollop of whipped cream and serve cold or room temperature, with Eggnog to sip on the side!

6

EGGNOG Instructions...

7

Combine milk, cloves, cinnamon in a saucepan and heat over a medium heat. Bring to a simmer.

8

In a large bowl, combine the yolks and sugar - whisk until fluffy. Slowly whisk in the hot milk.

9

Pour back into the saucepan and cook over medium-low heat, stirring constantly for 3 minutes or until thick (do NOT boil).

10

Strain and cool for 1 hour. Stir in dark rum, cream, vanilla, and nutmeg. Chill before serving.


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