Eggnog Rice Pudding

Eggnog Rice Pudding

This is a delicious Holiday version of the classic creamy dessert. You can simply omit the Eggnog and use all plant based milk if you prefer or if you are making it anytime of the year other than the holidays. You can also add in 1/2 cup soaked Raisins for additional flavor and texture.

Serves 4

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Ingredients

1 cup Arborio Rice

1 1/2 cups Plant Milk ( I used unsweetened Oatmilk)

2 cups Vegan Eggnog ( There are so many brands of Vegan Eggnog. I happened to use an almond based one made by Wholefoods)

2 tsp of Vanilla Extract

1 tsp of Almond Extract

1 1/2 tsp of Maple Syrup ( or more to taste)

2/3 of tsp of Cinnamon

1/8 tsp of Nutmeg

Pinch of Salt

Directions

1. On medium heat, bring one cup of Plant Milk, the Rice and Salt to just under a boil, lower the heat and let cook uncovered for about 10 minutes. Stir occasionally as the rice will tend to stick during this stage.

2. When the Milk is almost absorbed, add 1 cup of the Eggnog into the pot and stir well to incorporate. Cover the pot and let cook for 15 minutes. Stirring occasionally.

3. Mix in the Spices, Maple Syrup, Vanilla Almond Extract and additional cup of Eggnog into the pot, stir well and continue to cook for another 10 -15 minutes. Make sure to keep stirring to ensure the rice doesn’t stick.

4. Add in the last 1/2 cup of Plant Milk as needed while cooking. Rice should be soft and mixture should be creamy.

5. It can be served warm or cold with an additional sprinkling of Cinnamon

6. Store in a glass container in the refrigerator for up to 5 days