Eggnog Rice Pudding
intro
Creamy, spiced short-grain rice slow-simmered in rich eggnog, dotted with plump raisins and warm nutmeg, finished with soft whipped cream for cozy holiday indulgence.
Ingredients
Steps
Prep Measured Ingredients
Measure all ingredients ahead of time to avoid rushed cooking: portion 90g (1/2 cup) Arborio rice, 40g (1/4 cup) golden raisins, 25g (2 tbsp) granulated sugar, 1/2 tsp ground cinnamon, 1 tsp grated nutmeg, 28g (2 tbsp) unsalted butter, and 1/8 tsp kosher salt into separate small clear glass prep bowls. Pour 720ml (3 cups) of prepared dairy eggnog into the clear glass measuring cup. Soak raisins in 2 tbsp warm tap water for 5 minutes to plump, then drain fully; this prevents them from absorbing excess pudding liquid and turning dry during cooking.
Heat Spiced Eggnog Base
Set the 3L brushed stainless steel saucepan on the left matte black stovetop burner over medium-low heat. Pour in the measured eggnog, add the 1/8 tsp kosher salt, 1/2 tsp ground cinnamon, and 1/2 tsp grated nutmeg. Stir slowly with the beech wood spoon as the liquid warms, until it reaches a gentle simmer (170°F / 77°C), with tiny bubbles just breaking at the pan edges. This takes 4-5 minutes; do not bring to a rolling boil, as high heat will curdle the egg in the eggnog.
Add Rice to Simmer
Once the eggnog reaches a steady gentle simmer, pour the measured Arborio rice into the pan, stirring immediately with the beech wood spoon to separate grains and prevent them from sticking to the pan bottom. Reduce stovetop heat to the lowest setting to maintain a very slow, lazy bubble, where only 1-2 small bubbles break the surface every few seconds.
Slow Simmer Until Tender
Cook the rice for 30-35 minutes, stirring thoroughly with the beech wood spoon every 3-4 minutes, making sure to scrape the entire pan bottom to prevent rice from sticking or the eggnog from curdling. The pudding is done when the rice is tender with a faint al dente bite at the center, and the liquid has thickened enough to coat the back of the wooden spoon, with a line drawn through the coating holding its shape. If the pudding thickens too quickly before the rice is tender, stir in 2-3 tbsp of whole milk to thin.
Stir in Final Mix-Ins
When the rice reaches perfect tenderness, pull the saucepan off the stovetop burner and set it on the maple counter. Stir in the drained plumped raisins, granulated sugar (add 1 tbsp less if using extra-sweet premium eggnog), unsalted butter, remaining 1/2 tsp fresh nutmeg, and 1 tsp pure vanilla extract. Stir vigorously for 1 minute with the beech wood spoon until the butter is fully melted and incorporated, giving the pudding a glossy, rich sheen. Let the pudding rest 5 minutes off heat; it will continue to thicken as it cools.
Plate and Garnish Servings
Ladle 1-cup portions of the warm rice pudding into each of the 4 cream white ceramic dessert bowls. Hold the fine-mesh stainless steel sieve 5cm above each bowl, add a pinch of freshly grated nutmeg (grated using the fixed nutmeg grater) to the sieve, and tap the sieve edge gently to dust a fine, even layer of spice across the pudding surface. Top each bowl with a 2-tbsp dollop of softly whipped heavy cream, and rest a tiny 3cm cinnamon stick against the cream for a festive garnish. Serve warm, or chill for 2 hours for a firmer, cold pudding.
Tips
2.Keep the heat at the lowest possible setting while simmering: the eggs in eggnog curdle at temperatures above 180°F (82°C), which causes lumpy, grainy pudding. If you see large bubbles forming or notice tiny curdled bits around the pan edge, immediately pull the pan off heat for 2 minutes and stir vigorously to cool it down before resuming cooking.
3.Adjust consistency right before serving: rice pudding thickens significantly as it cools, so if your pudding feels too thick after resting, stir in 1-2 tbsp of cold eggnog or whole milk to reach a smooth, spoonable consistency. If it is too thin, simply let it rest 2-3 more minutes to allow the rice to absorb more liquid.
OMG this eggnog rice pudding is a total game changer for our annual Christmas Eve dinner! I was stressing about a quick, festive dessert that didn’t require fancy skills, and 35 minutes total? Are you kidding? My whole family went back for seconds, even my super picky 10 year old. Topped it with a little nutmeg and whipped cream, chef’s kiss.
SO good! I threw this together last night when the boys begged for a sweet snack after hockey practice, I couldn’t believe how fast it came together. I used leftover storebought eggnog we had in the fridge from the weekend, zero waste! My kids loved it so much they asked if I could put it in their lunch boxes this week as a treat.
I was skeptical about eggnog in rice pudding because I find regular eggnog a little too rich, but this is perfectly balanced! Not too sweet, that warm nutmeg and cinnamon flavor hits just right on cold December nights. I added a handful of dried cranberries for a little tart pop, 10/10 would make again.
Made this for my wife’s birthday dessert since eggnog is her absolute favorite, and I swear she almost cried it was so good. Full transparency, I burn almost everything I make on the stovetop, but this was so straightforward even I didn’t mess it up. 35 minutes exactly like the recipe said, no fancy equipment needed. Total win.
Finally, a holiday dessert I don’t have to modify for my gluten sensitivity! This eggnog rice pudding is naturally gluten free, so creamy, and all my extended family ate it at our family dinner last Sunday without even realizing it was a “special diet” dish. Already got three requests for the recipe from my cousins!
Okay, I’ll be honest, I gave this 4 stars instead of 5 because I felt like it needed a tiny extra pinch of salt to make the nutmeg flavor pop, but otherwise this is chef’s kiss. I brought it to my neighborhood potluck last weekend and the entire dish was gone in 10 minutes. People were hovering over the dessert table for seconds!
Bro, this is so easy to make in my dorm room hot plate? No joke, I picked up cheap eggnog from the campus grocery, a bag of white rice, and had a banging dessert for me and my roommates for like $3 total. Way better than the dining hall holiday cookies, 10/10.
I make rice pudding every single December, and this eggnog twist is my new go-to. It tastes like Christmas in a bowl! I topped mine with a little cinnamon stick and a dollop of spiced whipped cream, it felt like something you’d pay $12 for at a fancy holiday market.
I was looking for a lighter holiday treat that didn’t leave me feeling super sluggish after dinner, and this hit the spot. I used unsweetened almond milk eggnog and added a scoop of vanilla protein powder (don’t knock it till you try it!) and it was creamy, delicious, and totally hit my sweet tooth without the sugar crash.
Y’all, I brought this to my friend’s ugly sweater party last weekend and I swear everyone was asking for the recipe before we even did the white elephant exchange. It’s so easy to transport in a big tupperware, stays creamy for hours, and you don’t have to keep it warm or anything. Total potluck MVP dish.
Meal prep win! I made a big batch on Sunday, portioned it out into little glass containers, and had a perfect sweet treat to grab on my way out the door for work all week. It’s way better than the processed granola bars I usually keep in my desk, and it feels festive even on busy work mornings.
Okay, I added a tiny splash of rum extract to mine to give it that classic spiked eggnog vibe without the alcohol, and oh my GOD it was so good. My roommates thought I ordered it from a fancy dessert shop! 10/10, will be making this all December long, not just for holidays.
First Christmas married, first time making this! I was so nervous to make a holiday dessert for my in-laws who are all amazing cooks, but this was so easy and everyone raved about it. My mother in law even asked for the recipe to add to her family recipe box! Total win for the new daughter in law.
Made this for my kid’s class holiday party and all the little ones went crazy for it! I was worried it would be too grown up with the nutmeg flavor, but nope, even the kids who turn their nose up at everything asked for seconds. So easy to make in a big batch too, will absolutely be making this again next year.
Perfect post-hike warm treat! I made a batch before heading out on a cold Rocky Mountain day hike, stored it in a thermos, and it was still warm when we stopped at the summit. So creamy, warm, and spiced just right, it hit so good after 3 miles of hiking in 30 degree weather. 10/10.
Wow, this is so cheap to make! I already had rice and spices in my pantry, picked up a carton of eggnog on sale for $1.99 after Christmas, and made 6 servings for less than $3 total. Tastes way more expensive than it is, perfect for anyone cooking on a tight budget this holiday season.
For anyone wondering, adding a 1/4 cup of spiced rum to this after it finishes cooking is CHEF’S KISS. Tastes just like the spiked eggnog my grandma makes every Christmas, but in creamy rice pudding form. Just make sure you don’t add the rum while it’s boiling or the alcohol will cook off too much!
I’ve tried every rice pudding recipe on this site, and this one is easily top 2. The eggnog adds such a rich, warm depth of flavor that regular milk rice pudding just doesn’t have. It’s not overly sweet, the texture is perfectly creamy (no mushy rice!), and the cook time is so fast I can make it on a weeknight after work. Obsessed.