Eggnog Rice Pudding for Christmas Breakfast (GF

• Condiments

  • 1 Honey

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1/8 tsp Allspice
  • 2 tbsp Brown sugar, light
  • 1 Chocolate
  • 2 tbsp Granulated sugar
  • 1/8 tsp Nutmeg
  • 1 pinch Salt
  • 1 Vanilla pod

• Dairy

  • 2 cups Whole milk

• Beer, Wine & Liquor

  • 1 cup Eggnog

• Liquids

  • 2 cups Water

Found on theworktop.com

Description

Ingredients

• 2 cups (480 milliliters) water
• 1 cup (220 grams) arborio rice
• pinch of salt
• 2 cups (480 milliliters) whole milk
• 2 tablespoon (30 grams) light brown sugar
• 2 tablespoon (30 grams) granulated sugar
• ⅛ teaspoon nutmeg
• ⅛ teaspoon allspice
• 1 vanilla pod
• 1 cup (250 grams) eggnog
• Melted chocolate, for serving (optional)
• Honey, for serving (optional)

Directions

• In a medium saucepan, bring the water to a boil. Add in the rice and salt, and reduce the heat to low. Simmer for 15 minutes, until the water is just about all absorbed.
• Stir in the milk, sugars, nutmeg and allspice. Slice the vanilla pod in half and scrape out as much of the seeds as you can into the rice pudding. Add the vanilla pod into the rice pudding to steep. Simmer, stirring frequently, for 20 minutes, until most of the milk is absorbed and the rice pudding has thickened. Make sure you simmer it on low heat so you dont burn the milk.
• Stir in the eggnog, and continue to simmer, stirring frequently, for an additional 10 minutes.
• Remove from heat. Remove and discard the vanilla pod. Allow to cool for about 10 minutes before serving. The rice pudding will continue to thicken as it cools.
• If using, drizzle on melted chocolate or honey before serving.