You’ll love this Eggnog Rice Pudding with Chocolate Drizzle if you are looking for a leftover eggnog recipe. Make this eggnog breakfast 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 come Christmas, supermarkets here don’t line every aisle with candy canes. 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.
Bring on the holiday spirit with this eggnog breakfast
And the latest thing I’ve noticed is cartoned 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 eggnog is a holiday staple food in my mind. It’s one of those foods that makes Christmas feel like Christmas.
Truth be told, I am not a huge fan of drinking eggnog. I love my annual mug, but once I get that Christmas craving out of me, I usually have leftover eggnog to use up.
Think of leftover eggnog as a thick rich cream filled with holiday spices that is perfect to add to recipes
And that’s when the best part happens. Eggnog is a fantastic ingredient to use in cooking.
Think of eggnog as a thick rich cream filled with all the Christmas spices. It’s a perfect ingredient to use to add a bit of Christmas spice to so many foods.
Use leftover eggnog in rice pudding to make it extra creamy
One of my favorite things to make with leftover eggnog is this Eggnog Rice Pudding. Eggnog is a great ingredient to add in rice pudding because it makes it so rich and creamy.
Ever since I made eggnog rice pudding for the first time, I’m hooked. Eggnog should be a staple ingredient in every rice pudding recipe.
So if you don’t feel like drinking that leftover eggnog in my fridge, what do you do? Cook with it! Make this extra creamy Eggnog Rice Pudding for breakfast.
How to make Eggnog Rice Pudding
Eggnog Rice Pudding is very easy to make. 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 you add the water. Second, you add the milk and spices. Last, you mix in the eggnog.
Adding the liquid in stages helps the rice cook more evenly. And by adding the eggnog last, you preserve the flavors of it.
I’m sure you won’t have any trouble making this easy eggnog rice pudding for breakfast, but one last tip. Make sure you stir frequently, so the rice and milk don’t burn on the bottom of the pot.
Other eggnog breakfast ideas to use leftover eggnog
You can make so much with eggnog. I share my creamy eggnog rice pudding recipe below, but you can also make these delicious eggnog breakfast ideas:
Eggnog Rice Pudding for Christmas Breakfast (GF)Print Recipe
- 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.