Description
A cozy, spiced rice pudding made creamy with eggnog — perfect for a chilly December morning or to use up leftover eggnog.
Ingredients
Scale
- 2 cups water (480 ml)
- 1 cup arborio rice (220 g)
- Pinch of salt
- 2 cups whole milk (480 ml)
- 2 Tbsp light brown sugar (30 g)
- 2 Tbsp granulated sugar (30 g)
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 bourbon vanilla bean
- 1 cup eggnog (250 g)
- Melted chocolate or honey, for drizzling (optional)
Instructions
- Bring the water to a boil in a medium saucepan. Add the arborio rice and a pinch of salt, turn the heat to low and let the rice simmer gently for about 15 minutes, until most of the water is absorbed.
- Pour in the milk and stir in both sugars, the nutmeg and the allspice. Split the vanilla bean lengthwise, scrape the seeds into the pot, and tuck the empty pod in to infuse. Keep the mixture at a low simmer, stirring often, for roughly 20 minutes — cook until the rice has swollen and the mixture has thickened considerably. Keep the heat low so the dairy doesn’t scorch.
- Stir the eggnog into the pot and continue to cook over low heat, stirring frequently, for another 8–10 minutes so the flavors meld and the pudding becomes luxuriously creamy.
- Remove from the heat. Fish out and discard the vanilla pod. Let the pudding rest for about 10 minutes; it will firm up a little as it cools.
- Serve warm. If you like, finish each bowl with a drizzle of melted chocolate or a spoonful of honey.
Nutrition
- Calories: 239kcal