After polishing off my Sweet Potato Brown Rice Pudding, I found myself fighting off a lingering craving for another batch of the creamy, comforting, and deeply satisfying dessert/breakfast hybrid. I decided to embrace this hankering, but to create a different flavor focus – specifically a flavor that is representative of the holiday season. It didn’t take long to be inspired by the numerous varieties of eggnog popping up in grocery stores.
What are your thoughts on eggnog? Do you see it as a holiday indulgence that should only be imbibed this time of year? Or perhaps you love it so much you wish it was available year-round? Maybe you’re of the camp of people who absolutely detest it and don’t understand what the bug fuss is about?
Well, I can’t help you if you fall into the latter category, but if you’re a fan of the thick and creamy spiced beverage, then this recipe is for you!
Although I do like the flavor of eggnog, I rarely drink a mugful of the incredibly rich concoction. I’ll take random swigs – yes, straight from the carton; don’t judge, the carton is all mine 😉 – but I find a whole big glass of ‘nog is akin to drinking a small meal and dessert all in one.
In an effort to balance out the sweetness & heaviness of the eggnog, I added an equal amount of milk to the rice pudding. The unmistakable nutmeg-y flavor of the eggnog is apparent without being overwhelming. You’ll also notice that there is no added sugar in the recipe… considering the eggnog is already heavily sweetened, I opted against adding more sugar. If you’d like a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.).
The inherent coziness of tucking into a bowl of rice pudding is further intensified with the festive flavors of eggnog. Heated or chilled, this Eggnog Brown Rice Pudding is a comforting dessert on a cold night. I’ve also been enjoying it re-heated in the morning for a decadent – but hearty – breakfast.
Eggnog Brown Rice Pudding
- 2 cups water
- 1 cup short-grain brown rice (such as Lundberg Organic Brown Sweet Rice)
- pinch of salt
- 2 cups eggnog (I used Horizon organic low-fat eggnog)
- 2 cups milk (I used organic 2%)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
*for a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.) in step 3. Directions:
- Combine water, rice, and salt in a large, heavy-bottomed pot (such as a dutch oven). Bring to a boil, stir once, and cover with a tight-fitting lid. Reduce heat to low and simmer for about 40 minutes, or until most of the water is absorbed.
- Remove rice from heat, place in a bowl, and set aside.
- Add eggnog & milk, vanilla, cinnamon, and nutmeg to the pot. Bring to a very low boil over medium heat, stirring often so the milk doesn’t burn. Lower heat to medium/medium-low.
- Add in the cooked rice, and cook over medium/medium-low heat, stirring frequently. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. NOTE: It is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.
- Transfer rice pudding to a large bowl, and let cool.
- For best consistency, chill – covered – overnight (the pudding will thicken as it sits and cools).
- Serve warm or cold.