Holiday Eggnog Rice Pudding

• Produce

  • 3/4 cup Cranberries, dried
  • 1 tbsp Orange, zest

• Pasta & Grains

  • 3 cup Rice, cooked and cooled

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1/16 tsp Nutmeg
  • 1 tsp Pumpkin pie spice or ground cinnamon
  • 1/4 tsp Salt

• Beer, Wine & Liquor

  • 4 cup Eggnog, prepared
  • 1 tsp Vanilla or rum extract, pure

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 4 cup prepared eggnog, divided
• 4 Tbsp cornstarch
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/16 tsp nutmeg
• 3 cup cooked and cooled rice, [i.e. basmati, long grain, arborio, jasmine, your preference]
• ¾ cup dried cranberries
• 1 Tbsp orange zest, plus addl for garnishing
• 1 tsp pure vanilla or rum extract
• ¼ tsp salt

Directions

• On the stovetop in a heavy bottomed saucepan, bring 3½ cups of prepared eggnog to a boil. Add the pumpkin pie spice/ground cinnamon and nutmeg.
• Dissolve the cornstarch in the remaining ½ cup of prepared eggnog. Whisk until no lumps remain.
• Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over.
• Remove the saucepan from the heat and add the remaining ingredients. Mix well.
• Divide into serving dishes.
• Garnish with additional orange zest, if desired.
• Chill for 2-3 hours.