Holiday Eggnog Rice Pudding

Holiday Eggnog Rice Pudding – Rice pudding is such a treat any time of the year.  Holiday eggnog rice pudding at the holidays, is such a decadent dessert option given the advantage of a rich eggnog custard,  creating yet another opportunity to enjoy the flavors of the season.  My Gramma Vera, was famous for her citrus-laced homemade boiled custard.  Friends and family looked forward to her secret concoction every year.  It was a tried and true family tradition.  In this dish, I wanted to honor the flavor combination she taught me to love.  Rich boiled eggnog mixed with the bright flavor of orange zest.  It’s delectable served warm or chilled.

Ingredients

• 4 cup prepared eggnog divided
• 2-4 Tbsp cornstarch
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/16 tsp nutmeg
• 3 cup cooked and cooled rice [i.e. basmati, long grain, arborio, jasmine, your preference]
• 3/4 cup dried cranberries
• 1 Tbsp orange zest plus add'l for garnishing
• 1 tsp pure vanilla or rum extract
• 1/4 tsp salt

Instructions

1. On the stovetop in a heavy bottomed saucepan, bring 3 1/2 cups of prepared eggnog to a boil. Add the pumpkin pie spice/ground cinnamon and nutmeg.
2. Dissolve the 2 Tbsp cornstarch in the remaining 1/2 cup of prepared eggnog. Whisk until no lumps remain.
3. ................................

for full instruction please see : www.melissassouthernstylekitchen.com

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