Festive Rice Pudding
This Rice Pudding can be baked any time of year for a healthy snack or brunch dish as well as a dessert.  The cranberries, rum, and eggnog make it more festive than a plain Rice Pudding, but the eggnog can be replaced with milk, rum, or vanilla extract at other times of the year.
Rice Pudding

2 cups brown basmati rice

2 ¾ cups water

1 tsp sea salt

1 small cinnamon stick, crumbled

1 cup dried cranberries and/or dried cherries

3-4 cups rice, cooked

2 tsp sea salt

½ tsp nutmeg

½ tsp cinnamon

dash mace, optional

3 large eggs

½ cup Demerara sugar, loosely packed

1 cup evaporated skim milk

¼ cup eggnog or liqueur

¼ cup amber rum (or dark)

Find the RECIPE INDEX page . . .

Wash the rice and cook in water with salt and cinnamon by bringing to the boil and reducing heat to simmer for 45 minutes without removing lid.

Preheat oven to 350° F with pans of water on the bottom rack.  Generously butter an 8x12” baking pan and sprinkle or dust lightly with sugar.

Beat the eggs in a large bowl and whisk in the sugar to dissolve.  Add the eggnog or liqueur and rum, salt, and spices, and whisk to blend.

Mix the cooked rice with the dried cranberries and/or cherries and spread evenly in the buttered pan.  Pour the liquid mixture evenly over the rice mixture.

Place the pan in the center of the oven and bake for 50 minutes or until browned on the edges and set in the middle.  Turn off heat and open the oven door; allow pudding to cool for 10 minutes before serving.

This recipe freezes well and can be reheated in the microwave or served cold.

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