Looking for a Christmas breakfast idea? Try this Eggnog Rice Pudding with Chocolate Drizzle! Make it to get in the holiday spirit, or make it with leftover eggnog! This Eggnog Rice Pudding will warm you up on a cold winter morning. Perfect for Christmas breakfast.
Even though I’m already on my second December in London, I’m still learning about the differences between the US and UK. For example, in the US, winter starts on the Winter Solstice (December 21 / shortest day of the year), but in the UK, they go by the meteorological date of December 1.
Or that supermarkets here don’t line every aisle with candy canes; it’s not that the English aren’t festive, but I’ve gathered that candy canes just aren’t a big thing here. You can find them, but they don’t come in every single combination of flavor, size, and shape that you would find in the US. And the latest thing I’ve noticed is eggnog seems to be another rarity here. I haven’t seen any line the shelves of the grocery stores, and the one carton I did buy here was imported from the US.
But while the UK might be lacking in their candy cane options and eggnog, they do have Christmas pudding! Christmas pudding is a concoction of boiled dried fruit held together by egg and suet (a meat product). I still find it a bit of a strange thing, and I’m definitely not ready to share a recipe based around it yet (maybe next year!).
Until then, I’ll take it back to popular American flavors this year. Eggnog Rice Pudding is very easy to make (so perfect for Christmas breakfast) – everything goes into one pot. But it does take some patience to make. The rice needs to simmer long enough to achieve the correct consistency, and you need to add the liquids in three steps. First the water, second the milk and spices, and third the eggnog. Adding the liquid in stages helps the rice cook more evenly, but also preserves the flavors of the eggnog since it’s added last. I’m sure you won’t have any trouble with it, but one last tip. Make sure you stir frequently, so the rice and milk don’t burn on the bottom of the pot.
Eggnog Rice Pudding for Christmas Breakfast (GF)
- 2 cups water (480 milliliters)
- 1 cup arborio rice (220 grams)
- pinch of salt
- 2 cups whole milk (480 milliliters)
- 2 tablespoons light brown sugar (30 grams)
- 2 tablespoons granulated sugar (30 grams)
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 vanilla pod
- 1 cup eggnog (250 grams)
- Melted chocolate - for serving (optional)
- Honey - for serving (optional)
In a medium saucepan, bring the water to a boil. Add in the rice and salt, and reduce the heat to low. Simmer for 15 minutes, until the water is just about all absorbed.
Stir in the milk, sugars, nutmeg and allspice. Slice the vanilla pod in half and scrape out as much of the seeds as you can into the rice pudding. Add the vanilla pod into the rice pudding to steep. Simmer, stirring frequently, for 20 minutes, until most of the milk is absorbed and the rice pudding has thickened. Make sure you simmer it on low heat so you don't burn the milk.
Stir in the eggnog, and continue to simmer, stirring frequently, for an additional 10 minutes.
Remove from heat. Remove and discard the vanilla pod. Allow to cool for about 10 minutes before serving. The rice pudding will continue to thicken as it cools.
If using, drizzle on melted chocolate or honey before serving.
Recipe adapted from Joy The Baker.