Eggnog rice pudding

Name: Eggnog rice pudding
Total time: 1200 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 cups cooked rice; 2 cups milk (substitutes can work, does change flavor); 2/3 cup white sugar (more or less if desired); 1-2 teaspoons vanilla extract (or vanilla sugar); 1-2 table spoons cinnamon (more or less to taste); 4 eggs (beaten); dash nutmeg for garnish (gives the nog flavor); 1 teaspoon salt

rachaelmgreen @cook_3748822

Oakdale, California

I grew up eating rice with milk, sugar and cinnamon. But I wanted a bit more of a protein punch as an adult so I came up with this.

rachaelmgreen @cook_3748822

Oakdale, California

I grew up eating rice with milk, sugar and cinnamon. But I wanted a bit more of a protein punch as an adult so I came up with this.

Saved

Ingredients

20 minutes

4-6 servings

2 cupscooked rice
2 cupsmilk (substitutes can work, does change flavor)
2/3 cupwhite sugar (more or less if desired)
1-2 teaspoonsvanilla extract (or vanilla sugar)
1-2table spoons cinnamon (more or less to taste)
4eggs (beaten)
dashnutmeg for garnish (gives the nog flavor)
1 teaspoonsalt

Saved

Steps

20 minutes

1

In an enabled pot (or if you are patient any pot on low) heat up the milk, when it starts to simmer ever so slightly put in beaten eggs (always stirring) then add sugar, cinnimon, salt, vanilla.
2

Once thoroughly mixed, add rice. Remove from heat (unless using cold rice, then let heat up a bit on burnner). Now desired consistency is up to you, if left this way tends to be thick, just stir in milk a little at a time till a freer desired consistency.
3

Pour or scoop into bowls and garnish with nutmeg, can be served hot or cold.