This afternoon, I realized the quart of eggnog in my fridge was close to going off (my local dairy sells it for the Easter season). But when you combine my adoration of eggnog with the rarity of finding it on store shelves, I physically cannot pour it down the drain. I needed a way to use it quickly!
As I glanced at the glass canisters on my kitchen counter, I had a moment of inspiration. Rice pudding. So I started perusing recipes online and teaching myself the basics of this creamy, sweet dish.
Since eggnog is already loaded with sugar, I wanted to minimize any additional sweetness. Was there a way to create something to curb my sweet tooth without spiking my blood sugar?
The answer, I’m proud to say, is a resounding yes. The only sugar in this dish is that found in the eggnog itself. The additional sweetness comes from a small amount of monkfruit, and it works beautifully. It’s a delicate sweetness, but I think it tastes phenomenal!
Also, I’ve modified this for fewer servings, as there are only two adults with horrible willpower living in my house. We don’t need any more temptation!
Eggnog Rice Pudding
1 cup water
1/2 cup rice (I used Basmati, but Jasmine and Arborio work well, too)
1.5 cup milk of your choice (I used 2%)
1 TBSP monkfruit
1 tsp vanilla extract
1/2 cup eggnog
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
In a medium saucepan over medium heat, bring water to a boil. Stir in rice. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
Over low heat, add the milk, monkfruit, and vanilla extract to the cooked rice. Bring to a low boil, stirring often so the milk doesn’t burn. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Add the eggnog, cinnamon, and nutmeg and cook for 10 minutes more, until thickened.