Eggnog Rice Pudding ~ (Easiest Recipe Ever, with Liqueur and No Stirring)
A creamy and extremely easy eggnog liqueur rice pudding recipe.
Equipment
- 1 baking dish
Ingredients
- ⅓ cup white rice (Arborio or Carnaroli is preferred, but any white rice will work - DO NOT USE MINUTE RICE)
- 3 cups milk or a combination of milk and cream, or half and half
- 1 cup eggnog liqueur or eggnog
- 2 ½ Tbsp sugar this is not very sweet-use more if you like it a little sweeter
- ½ Tbsp butter and more to butter the dish
- ⅛ tsp nutmeg ground
Instructions
- Heat oven to 350℉ (175℃).
- Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using) and the eggnog liqueur.
- Now add the sugar, and stir until it dissolves. Add a pat of butter, and a little sprinkle of nutmeg.
- Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
- After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour. When the hour is up, your dessert is ready!
- Allow to cool a little as it thickens as it cools, then spoon into serving bowls and top with a little cinnamon, if desired.
Notes
- Be sure to use Arborio or Carnaroli for the best results.
- I bought my eggnog liqueur at Costco.
Nutrition
Serving: 1 | Calories: 178kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 77mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg
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