Eggnog is widely available in stores through New Years, but sales and consumption probably peak right around Christmas Eve. I know I don’t drink much after Christmas is over. I do often have leftovers, though, and never turn down the chance to use them up in a tasty holiday-ish recipe. My leftover eggnog this year went into a batch of eggnog rice pudding.
The rice pudding recipe is a simple one, starting with leftover rice. Steamed and boiled rice both work equally well here, but make sure that your rice was only cooked in water (as opposed to chicken broth) to ensure that it has a neutral flavor. I used a combination of regular milk and eggnog to get a light, but flavorful dessert. An eggnog-only rice pudding will be quite heavy, especially if you’re using a full fat eggnog (low fat works very well for this recipe, as do soy/nondairy ‘nogs). The pudding thickens a bit after it cools, so I always stir in an extra tablespoon or so of eggnog just before serving to help ensure that the pudding has a good eggnog flavor and a very creamy consistency.
Garnish the puddings with some freshly grated nutmeg and whipped cream.
Eggnog Rice Pudding
2 cups leftover cooked rice
1 1/2 cups milk (low fat is fine)
1 1/2 cups eggnog (low fat is fine)
2/3 cup sugar
1/4 tsp salt
1 teaspoon vanilla extract
1/4 tsp freshly grated nutmeg
additional 6-8 tbsp eggnog
Combine cooked rice, milk, eggnog sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and nutmeg. Cook until just about all of the milk is absorbed (approx 45 minutes, depending on how absorbent your rice is) and pudding is thick.
Divide pudding into 6-8 small serving dishes, cover and cool to room temperature. Chill for at least 1 hour, or longer, before serving. Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and more grated nutmeg.
Makes 6-8 individual servings.