Sunday, December 13, 2009

Eggnog Rice Pudding.

¾ cup long grain white rice
¼ teaspoon salt
1 ½ cups water
1 quart EggNog
¼ teaspoon nutmeg
½ cup dried cranberries (optional)
  • Combine the rice, salt and water in a large, heavy saucepan and bring to a simmer over medium high heat. Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.
  • Add the EggNog and nutmeg and cook over medium heat, stirring continuously, for about 30 minutes. The rice is done when it becomes thick.
  • Do not overcook the pudding or it will be gummy.
  • Remove from heat. Stir in cranberries.
  • Can be served warm or cold topped with Kemps Whipping Cream.