Pudding Recipes * Razzle Dazzle Recipes
Eggnog Rice Pudding Recipe
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Eggnog Rice Pudding
3/4 cup long grain white rice
1/4 teaspoon salt
1½ cups water
1 quart Eggnog
1/4 teaspoon nutmeg
1/2 cup dried cranberries (optional)
Combine the rice, salt, and water in a large, heavy saucepan and
bring to a simmer over medium high heat. Cover and reduce heat to
low, and simmer until the water has been absorbed, about 15 minutes.
Add the eggnog and nutmeg and cook over medium
heat stirring continuously about 30 minutes. The rice is done when
it becomes thick. Do not over cook the pudding or it will be gummy.
Remove from heat. Stir in the cranberries. Can be served warm or
cold, topped with whipped cream.
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