Eggnog and Christmas ……….. Christmas and Eggnog. The two go together like Valentine’s Day and hearts, or birthdays and balloons. Whenever I see Eggnog appear in the stores, I get a rush of that Christmas cheer that starts me smiling. This year I was able to try some Grass Fed Eggnog and wow, was it amazingly fresh and good, the perfect ingredient for this rice pudding recipe!
Many of my recipes are old favourites but with this recipe I thought I would take an old favourite and pair it with a new experiment. Although I’m not vegan, I do like to explore vegan options, so I made this rice pudding in two batches: one using eggnog made with milk and the other using an eggnog substitute that uses a base of coconut milk. Before you read any further, can you guess which one won the cook off? Keep reading to find out!
Honestly, both rice puddings turned out to be really delicious. I would have to say my favourite though, was the vegan version. While the milk version was slightly more creamy, I think because the eggnog-substitute spiced their “eggnog” quite generously, the vegan version came out the slight winner in taste.
And there you have my third Christmas recipe for the season. Woo hoo! I’m on a roll. For more Christmas favourites, please see my Christmas Forest Fruitcake and Christmas Spice Cake or Pain d’Espices. Christmas baking at your fingertips!
Creamy Eggnog Rice Pudding (Vegan and Non-Vegan)
A delightful dessert with a rich Egg Nog flavour and a creamy finish.
- 1 cup jasmine rice (or long-grain white rice, if necessary)
- 2 cups water
- 2 cups whole milk (vegan: 2 cups coconut holdiay nog or other vegan substitute)
- 2 cups Eggnog (vegan: 2 cups coconut holiday nog or other vegan substitute)
- ¾ teaspoon nutmeg, ground
- ¼ - ⅓ cup cane sugar
- 2 strips orange peel, about 2" long by 1" wide
- 2 teaspoons pure vanilla extract
Wash rice well. Place in saucepan with 2 cups water. Bring to a boil and then reduce heat to low. Cook with lid on until rice is ready and water is absorbed, approximately 15 minutes.
Add 2 cups milk and 1 cup of the eggnog (or vegan substitute), ground nutmeg, sugar, orange peel and vanilla extract to the rice. Bring to a simmer and cook, stirring often to make sure it doesn't burn until liquid cooks down and the rice is creamy, about 20 minutes.
Add the last cup of eggnog and continue cooking another 10 minutes until thick.
Remove from heat and remove orange peels from rice.
Place in a serving bowl and serve warm, at room temperature or cold. Garnish with ground nutmeg, orange zest, cranberries, pomegranate seeds, or other garnish of your choice.
Food for Thought: “I will honour Christmas in my heart, and try to keep it all the year.” ~ Charles Dickens