This Eggnog Rice Pudding is the perfect way to use up leftover eggnog and make a rich, delicious festive treat! Plus, it couldn't be easier to make!
Place the pudding rice, eggnog, milk, vanilla, salt, nutmeg and sugar into a deep, medium sized saucepan over a medium heat.
Bring mixture to a boil, stirring frequently, so the rice doesn't stick to the bottom and boil for 10 minutes. Then turn the heat down to low and continue to simmer for 20-30 minutes, or until the pudding rice is fluffy and soft.
If you prefer your rice to have a bit of bite to it, stop at around 30 mins cooking time. You can continue up to another 10 mins for soft, fluffy rice. Just be sure to keep the heat low and keep stirring until the liquid has absorbed and you have a thick, creamy rice pudding.
Leave to cool in the pan for at least 15 minutes before digging in if you want it warm and straight away. (I don't blame you, it's THAT good I'd burn my tongue to eat it!) and then store in an airtight container, in the fridge for 4 days.
You can enjoy Eggnog Rice Pudding cold or hot. Serve straight from the fridge, or place a serving into a small heat proof bowl and microwave for 60-90 seconds until warm. Add a sprinkle of fresh or ground nutmeg to the top if you want to when serving!