A refined twist on comfort, Holiday Eggnog Rice Pudding brings velvet-rich eggnog into a gently spiced rice custard. The aroma of nutmeg and warm vanilla lifts the senses while the rice offers a tender, slightly creamy bite. For a contrasting texture, finish with toasted nuts or candied citrus. If you enjoy composed bowls of seasonal comfort, this pudding pairs beautifully with lighter grain bowls such as Bang-Bang Ground Turkey Rice Bowls for a balanced holiday spread.
Why Make This Recipe
- Effortless Yet Elegant: Low hands-on time; slow simmering builds deep, nuanced flavor.
- Minimal Ingredients: Pantry-friendly staples with a small addition of eggnog for instant holiday character.
- Impressive Flavor: Real eggnog and warm spices create a rich, layered profile that elevates ordinary rice pudding.
This version trades heavy cream for a blend of whole milk and eggnog, producing a custard that is silky without being overly dense. A brief tempering step gives clarity of texture and keeps the pudding lusciously smooth.
Ingredients
Base
- 1 cup arborio or short-grain rice, rinsed and drained
- 3 cups whole milk, room temperature
- 1 cup eggnog (well mixed), chilled
- 1/4 teaspoon fine sea salt
Sauce & Custard
- 1/3 cup granulated sugar
- 2 large egg yolks, lightly beaten (room temperature) — for silkiness and stability
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus extra for garnish
Topping
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup toasted pecans or sliced almonds, roughly chopped
- Zest of 1 small orange (optional), finely grated
Precision notes: use room temperature butter and egg yolks to prevent curdling; grate whole nutmeg for brighter aroma. For a lighter version, substitute one cup of milk with low-fat milk or a barista oat milk.
How to Make Holiday Eggnog Rice Pudding:
- Warm the rice: In a heavy-bottomed saucepan, combine the rinsed rice and whole milk. Bring to a gentle simmer over medium-low heat, stirring once or twice. The mixture should steam and show small bubbles around the edges, not a rolling boil. Tip: use a heavy pot to prevent scorching and ensure even heat distribution.
- Simmer until tender: Reduce heat to low and cook, uncovered, stirring every 5 minutes, until the rice is tender and the milk has thickened slightly — about 20–25 minutes. The grains should be plump and the liquid reduced to a creamy porridge consistency. Sensory cue: the aroma will turn milky and slightly toasty.
- Temper the yolks: In a small bowl, whisk the egg yolks with the sugar and vanilla until pale. Slowly ladle 1/2 cup of the hot rice mixture into the yolks while whisking constantly to temper. Mini-tip: tempering prevents scrambled bits and maintains a smooth custard.
- Finish the custard: Pour the tempered yolk mixture back into the pot and stir continuously for 2–3 minutes over very low heat until the pudding thickens slightly and coats the back of a spoon. Do not boil — a gentle steam is sufficient. The color should deepen to a warm cream.
- Add eggnog and spice: Remove from heat and stir in the chilled eggnog, butter, and grated nutmeg until fully incorporated. The eggnog cools the pudding slightly and adds holiday richness. Taste and adjust for sweetness or spice.
- Fold in texture: Stir in the toasted nuts and orange zest if using. For a silkier finish, press the pudding through a fine-mesh sieve into a clean bowl and then return it to the pot to keep warm. Professional tip: deglaze the pan with a splash of eggnog or milk to capture any browned flavor from the bottom.
- Rest and set: Let the pudding sit 10–15 minutes off the heat to thicken further; it will continue to set as it cools. Serve warm, at room temperature, or chilled depending on preference.
How to Serve Holiday Eggnog Rice Pudding:
Present the pudding in shallow porcelain bowls for an elegant profile. Spoon a glossy swirl of warmed eggnog or a light creme anglaise on top, then scatter toasted pecans and a thin curl of orange zest for contrast. For a modern plated dessert, pipe cooled pudding into a ring mold, top with candied citrus shards and a dusting of nutmeg.
How to Store Holiday Eggnog Rice Pudding:
Cool pudding to room temperature within two hours. Transfer to an airtight container and refrigerate for up to 4 days. To preserve creaminess, place a piece of plastic wrap directly on the surface before sealing to prevent a skin from forming. Reheat gently in a saucepan over low heat with a splash of milk or eggnog, stirring constantly until warm; avoid high heat to prevent curdling. Frozen storage is not recommended for best texture.
Tips to Make Holiday Eggnog Rice Pudding:
- Rinse the rice briefly to remove excess starch then pat dry to prevent gluey texture.
- Stir frequently near the end of cooking to coax out starch and build a naturally creamy body.
- Temper eggs slowly and keep heat low when reintroducing them to avoid grainy curds.
- Toast nuts right before serving to preserve their crunch and fragrance.
Variation (if any):
- Spiked: For an adult version, stir in 1–2 tablespoons of dark rum or spiced rum at the end.
- Citrus-Forward: Increase orange zest and add a tablespoon of orange liqueur for a bright lift.
- Vegan Style: Use short-grain brown rice, a blend of full-fat coconut milk and unsweetened oat milk, and a cornstarch slurry in place of yolks for thickening. Pair with toasted coconut instead of nuts.
- Presentation upgrade: Serve in individual ramekins with a brûléed sugar crust for a crisp contrast.
FAQs
Can I use leftover eggnog?
Yes. Leftover eggnog works beautifully; reduce added sugar slightly if the eggnog is already sweet. Chill it before adding to maintain a gentle thermal balance.
What rice is best for texture?
Short-grain or Arborio rice yields the creamiest, most luxurious texture. Long-grain rice will remain firmer and less cohesive.
Is it safe to use raw eggs in this recipe?
Egg yolks in this recipe are tempered with hot rice and heated gently until thickened, which cooks them sufficiently. For added safety, use pasteurized eggs.
Can I make this ahead for a party?
You can prepare the pudding a day ahead and refrigerate. Reheat gently and finish with toasted nuts or fresh zest just before serving to retain texture.
Conclusion
Holiday Eggnog Rice Pudding marries the nostalgic warmth of eggnog with the comforting silk of traditional rice pudding, creating a dessert that feels both classic and curated. Its simple method and pantry-friendly ingredients make it an elegant option for seasonal menus or intimate dinners. For inspiration and a variation of techniques, see Holiday Eggnog Rice Pudding – melissassouthernstylekitchen.com. Share your plating ideas and adjustments in the comments, and don’t forget to tag your photos when you share. How would you make this dish your own?
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Holiday Eggnog Rice Pudding
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined twist on comfort, this Holiday Eggnog Rice Pudding brings velvet-rich eggnog into a gently spiced rice custard, perfect for the holiday season.
Ingredients
- 1 cup arborio or short-grain rice, rinsed and drained
- 3 cups whole milk, room temperature
- 1 cup eggnog (well mixed), chilled
- 1/4 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 2 large egg yolks, lightly beaten (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus extra for garnish
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup toasted pecans or sliced almonds, roughly chopped
- Zest of 1 small orange (optional), finely grated
Instructions
- In a heavy-bottomed saucepan, combine the rinsed rice and whole milk. Bring to a gentle simmer over medium-low heat, stirring occasionally.
- Reduce heat and cook uncovered, stirring every 5 minutes, until the rice is tender and the milk thickens, about 20-25 minutes.
- In a small bowl, whisk the egg yolks with the sugar and vanilla until pale. Slowly ladle 1/2 cup of the hot rice mixture into the yolks while whisking constantly to temper.
- Pour the tempered yolk mixture back into the pot and stir continuously for 2-3 minutes over very low heat until the pudding thickens slightly.
- Remove from heat and stir in the chilled eggnog, butter, and grated nutmeg until fully incorporated.
- Fold in the toasted nuts and orange zest if using. Optionally, press the pudding through a fine-mesh sieve for a silkier finish.
- Let the pudding sit off the heat for 10-15 minutes to thicken before serving warm, at room temperature, or chilled.
Notes
For a lighter version, substitute one cup of milk with low-fat milk or a barista oat milk. Temper egg yolks slowly and keep heat low to maintain a smooth custard.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg