This Eggnog Rice Pudding is a warm and comforting way to start a December morning. Make it to get in the holiday spirit, or make it with leftover eggnog! Either way, this Eggnog Rice Pudding will warm you up on a cold winter morning. Also perfect for Christmas breakfast.
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.