Over the last couple of weeks I have enough Christmas cakes, cookies, and candy to last me a lifetime, so using my leftover eggnog in a bread or cookie was simply out of the question! I decided I wanted to make something a little more on the savory side, so I searched for a recipe for Eggnog Rice Pudding. With a few changes to the original recipe, I was able to create a quick and easy, delicious and savory holiday dessert (something other than Christmas cookies... yay)!
Eggnog Rice Pudding
- 2 cups cooked rice (I used Uncle Ben's Ready Rice - Whole Grain Brown. If you like your rice softer and less on-the-crunchy-side, use white rice)
- 2 1/2 cup light or low-fat eggnog
- 3 tablespoons cornstarch
- 2/3 cup dried cranberries
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cranberries, vanilla, nutmeg and salt. Spoon into dishes. Chill for 2-3 hours.
Yield: 6 servings.Next time, I might try using a tablespon less cornstarch and 1/3 cup less cranberries to make the rice pudding a bit lower in calories (and a little more waist-line friendly)! Also, I'd add a pinch of nutmeg to the top of the pudding before serving. But overall, I was very happy with the recipe and it was nice to have a holiday dessert that was different from the standard Christmas baked good. :)
Nutritional Info. (per serving):
Calories - 247, Fat - 4.75g, Carb - 46g
If you like eggnog... and rice pudding... then Eggnog Rice Pudding is a great way to use up the last of your holiday nog! If you don't want the extra calories from the rice pudding, you could just substitute eggnog for creamer in your morning coffee until it's gone, lol.