Eggnog Rice Pudding
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 6 cups milk
- 1 cup regular long grain rice
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 2 cups heavy whipping cream
- 4 egg yolks
- 1⁄2 teaspoon rum extract
- nutmeg
Directions
- In a 4 quart saucepan over medium heat, heat milk, rice, sugar and salt to boiling.
- Reduce heat to low.
- Cover and simmer about 45 minutes or until rice is very tender, stirring occasionally.
- In medium bowl, beat cream and egg yolks until well blended.
- Stir in small amout of hot rice mixture.
- Slowly pour cream mixture back into rice mixture stirring rapidly to prevent lumping.
- Cook over low heat until very thick, about 5 minutes, stirring constantly.
- Remove saucepan from heat.
- Stir in extract.
- Pour rice pudding into serving bowl.
- Refrigerate pudding at least 4 hours.
- Sprinkle with nutmeg before serving.
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