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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  • 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



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


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


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.


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


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!


EGGNOG Instructions...


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


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


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


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

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