This eggnog rice pudding is cozy, creamy, and filled with all the warm holiday flavors.
It’s one of those comforting desserts that brings everyone to the kitchen — especially when it’s still warm from the stove.
I’ve made this one every year during the holidays and it’s always a hit.
You’ll love how simple it is and how the eggnog gives it a festive twist. Let’s get right into it!
Why I Love This Recipe
This one’s close to my heart. I started making it as a way to use up leftover eggnog after the holidays, and now it’s a tradition. It feels like the kind of dessert your grandma would make — simple, rich, and always from scratch.
- It’s sweet, creamy, and cozy
- You only need one pot
- Great way to use leftover eggnog
- Feels special without being fussy
- Perfect for cold weather
What You’ll Need
- 1 cup Arborio rice (or any short-grain rice)
- 4 cups eggnog
- 2 cups whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup golden raisins
- Pinch of salt
Pro Tips
- Stir often — rice pudding loves to stick to the bottom if you walk away
- Use Arborio or another short-grain rice for the creamiest texture
- Let it sit a few minutes after cooking — it thickens up nicely
- Don’t boil the eggnog or it can curdle
- Taste at the end — you might want a little more cinnamon or vanilla
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowls for prepping ingredients
- Serving bowl or ramekins
Substitutions and Variations
- Use brown sugar for a deeper caramel flavor
- Swap raisins for dried cranberries or chopped dates
- Add a splash of rum extract for an eggnog-with-a-kick vibe
- Use dairy-free eggnog and almond milk to make it dairy-free
- Sprinkle with toasted pecans or crushed ginger snaps for crunch
Make Ahead Tips
You can make this a day ahead. Let it cool completely, then store in the fridge. Add a splash of milk when reheating to loosen it up. It’s great warm or cold.
How to Make Eggnog Rice Pudding with Raisins
Step 1: Combine Rice, Eggnog, and Milk
In a medium saucepan, add 1 cup Arborio rice, 4 cups eggnog, and 2 cups whole milk. Stir gently to combine.
Step 2: Add Sugar, Salt, and Spices
Stir in ½ cup granulated sugar, a pinch of salt, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg. Stir until everything is well mixed.
Step 3: Simmer and Stir
Bring the mixture to a gentle simmer. Stir frequently and cook over low heat for about 35–40 minutes, or until the rice is soft and the pudding is thick and creamy.
Step 4: Add Vanilla and Raisins
Stir in 1 tsp vanilla extract and ½ cup golden raisins. Cook 5 more minutes to plump up the raisins.
Step 5: Rest and Serve
Remove from heat. Let it sit for 5 minutes to thicken more. Spoon into a bowl and sprinkle with cinnamon or nutmeg if you like.
Servings and Cook Time
Makes: 6 servings
Total time: About 50 minutes
Macros (Per Serving – Approximate)
- Calories: 285
- Protein: 6g
- Fat: 7g
- Carbs: 48g
- Sugar: 25g
- Fiber: 1g
Why This Recipe Works (Quick Science)
The starch in Arborio rice slowly releases into the liquid as it simmers, giving the pudding that thick, creamy texture without needing cornstarch or eggs. The eggnog already has sugar and spices, which layers beautifully with the vanilla and cinnamon. Low heat keeps the dairy from curdling and lets the rice cook evenly.
Common Mistakes
- Turning the heat too high: It’ll curdle the eggnog and burn the bottom
- Using long-grain rice: Doesn’t get creamy enough
- Not stirring often: Can cause sticking or uneven texture
- Skipping the rest time: It firms up and gets creamier as it cools
What to Serve With
- A hot cup of chai or coffee
- A crisp biscotti on the side
- Fresh sliced oranges or pears
- A drizzle of caramel sauce or maple syrup
- Topped with whipped cream or toasted nuts
FAQ
Can I use leftover cooked rice?
Yes, use 3 cups of cooked rice and simmer with just the eggnog, milk, and other ingredients for 20 minutes.
Is it supposed to be served hot or cold?
Both work! Warm is extra comforting, but chilled is great too.
Can I freeze it?
Not recommended. It changes the texture too much.
How do I reheat it?
Warm in the microwave or stovetop with a splash of milk to loosen it up.
Leftovers & Storage
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat with a little milk. It gets thicker in the fridge, so loosen it up before serving.
Wrap Up
This eggnog rice pudding is rich, comforting, and perfect for chilly days. It’s easy enough to make on a cozy weekend, but fancy enough to serve at a holiday dinner. I hope you love it as much as I do — leave a comment below and let me know how it turned out for you!
