Eggnog Rice Pudding ~ (Easiest Recipe Ever, with Liqueur and No Stirring)
Eggnog rice pudding made with liqueur is a delicious dessert. Let me show you how simple it is to elicit rave reviews with very little time or effort!
Sometimes you want something festive, delicious and comforting, but you really don’t have time to spend on making a complicated recipe. Or you simply want something quick and easy. Well, I can help you with this recipe.
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Like my original oven baked rice pudding recipe, this one is not made on the stove involving an hour of stirring!
No, just stir the ingredients together in an oven-safe bowl and just one more stir during baking, that’s it! There’s nothing else to do, so you can spend your time doing something you need (or even better, want) to do. Let the oven do the work for you and then enjoy the delightful dessert!
What can I make with Costco eggnog liqueur?
And if you bought a huge bottle of Costco eggnog liqueur, like me, and want to make something delicious with it, here’s your answer!
This twist on this recipe is that it uses eggnog liqueur and not just eggnog. If you don’t have eggnog liqueur and want to use eggnog, go right ahead. This is such an easy recipe, as long as you keep the measurements the same, you’ll get the same creamy results no matter if you switch the choice of liquids.
Eggnog Rice Pudding Recipe
recipe by Christina Conte serves about 6
Ingredients (all measurements are approximate)
- Arborio or Carnaroli, for best results (any white rice will work, but do NOT use Minute Rice)
- milk, or a combination of milk and cream, or half and half
- eggnog liqueur (or eggnog)
- sugar
- butter
- nutmeg, ground
Heat oven to 350ºF (175ºC)
Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using) and eggnog liqueur.
Now add the sugar, and stir until it dissolves. Add a pat of butter, and a little sprinkle of nutmeg.
Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour. See how easy this is? When the hour is up, bingo, your dessert is ready!
Allow to cool a little as it thickens as it cools, then spoon into serving bowls and top with a little cinnamon, if desired.
I told you it wasy easy! Now, taste how delicious this eggnog rice pudding is. See, I was right about that, too. :)
Eggnog Rice Pudding ~ (Easiest Recipe Ever, with Liqueur and No Stirring)
A creamy and extremely easy eggnog liqueur rice pudding recipe.
Ingredients
- 1/3 cup (2 1/2 oz) of white rice (Arborio or Carnaroli is preferred, but any white rice will work - DO NOT USE MINUTE RICE)
- 3 cups (24 oz) milk, or a combination of milk and cream, or half and half
- 1 cup (8 oz) eggnog liqueur (or eggnog) – I bought my liqueur at Costco.
- 2 1/2 tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
- 1 small pat of butter (more to butter the dish)
- nutmeg, ground
Instructions
- Heat oven to 350ºF (175ºC)
- Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using) and the eggnog liqueur.
- Now add the sugar, and stir until it dissolves. Add a pat of butter, and a little sprinkle of nutmeg.
- Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
- After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour. See how easy this is? When the hour is up, bingo, your dessert is ready!
- Allow to cool a little as it thickens as it cools, then spoon into serving bowls and top with a little cinnamon, if desired.
Notes
Be sure to use Arborio or Carnaroli for the best results.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 103mgCarbohydrates: 16gFiber: 0gSugar: 5gProtein: 6g
All nutrition info is only an estimate.
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What a most deliciously brilliant idea, Christina! Love, love, love this. We don’t do the eggnog thing but now I’m craving it – and in creamy rice pudding. I also love that you don’t use much sugar, as the liqueur will make it a perfect dose.
I do like it, and never make it too sweet! Thanks, Jill!
Tasty sounding recipe. I love rice pudding but have it very rarely because making it for one person takes a serious commitment to eat a lot of rice pudding. I still do on occasion.
You could easily make a half or third of this recipe. :)
Mark makes homemade eggnog so I think we will use it to make this. I never got around to making your regular rice pudding but with the holidays upon us, eggnog will come first! Thanks!
Great idea, David! Let me know how you like it!
Sounds yummy. Recipe says put in oven for 30 minutes then stir return to oven set timer for an hour. Then set the timer for an hour. My question is , do you put this in for 2 and 1/2 hours? Recipe says 2 hours. I’m confused. By the way, I received , from you, a beautiful tea cup last year. I sent a thank you a couple times but don’t know if you ever received those. So thanks again.
Oh goodness, I was really fighting with this recipe yesterday and it shows (technical issues)! I fixed it Janice, it’s only 1.5 hours of baking in all. Yes, I believe I did get your thank you(s) and hopefully responded, but maybe there were more technical issues! Ugh. I’m so glad you are happy with your cup! Enjoy the rice pudding! Making it is easier than reading the recipe…haha!
This sounds delicious and so easy! You don’t say when to add the eggnog but going by the pictures it goes in with the milk. Thanks for another great recipe. Happy Thanksgiving!
Yes, Carol! I fixed the recipe, sorry about that, it does go in with the milk and cream :) Happy Thanksgiving to you, too!
I’ve got some cherry ripe liquor and I think I might use that to make a nice rice pudding. I don’t know if you know what a cherry ripe is but it’s a cherry, coconut ,chocolate coated confectionery.
Sounds similar to a Mon Cheri chocolate cherry liqueur candy that I love from Italy! Give it a try, Reg and let me know what you think! :)