Holiday people are broken into two types of humans: eggnog people and people who hate eggnog. I understand the latter. In fact, I'm probably in that category. I'm not sure I can stomach the richness of eggnog. It's a bit too thick and really does feel like I'm eating ice cream.
But somehow whenever I have people over, I end up with a pint of eggnog in the fridge and I'm not sure what to do with the leftovers. Well, this is a good option. Make it for Christmas breakfast or day after breakfast. It's slightly sweet and delicious. It's warming and uses up all that leftover eggnog that you'll never ever drink.
This recipe originally appeared on PBS Food.
Eggnog Rice Pudding
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 1/2 cups egg nog
- 1 1/2 cup whole milk
- 1/3 cup white granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium pot, set over medium heat, combine the basmati rice and water. Cover the pot and cook for about 15 to 20 minutes, until the water has evaporated and the rice is cooked. Remove from the heat.
- Pour in the eggnog, milk, sugar, vanilla extract and salt. Give it a stir and bring to a simmer until all the flavors are married, about 15 minutes to 20 minutes. Give it a taste and adjust any of the flavors. Serve warm.
This recipe originally appeared on PBS Food.
