Eggnog Rice Pudding
Author: Mandy Bird
Serves: 4-6
- 2 cups cooked white rice
- 1½ cups milk
- 1½ cups Silk Almond Nog Original
- ½ cup granulated sugar
- ½ tsp rum extract
- ground nutmeg for garnish, optional
- Use leftover rice or cook rice according to package directions.
- Place cooked rice, milk, Almond Nog and sugar in a saucepan.
- Heat to boiling and then reduce heat and add rum extract.
- Simmer for about 30-40 minutes until liquid is absorbed, stirring often.
- Place into 4-6 small bowls and serve warm or place in the fridge until cold.
- Stir in another 1-2 Tbsp. Almond Nog before serving if needed to thin out. Top with nutmeg to garnish.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/eggnog-rice-pudding/
3.5.3208