Sunday, 11 December 2016

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. Thank you Yummy Healthy Easy

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. 

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