Recipe Eggnog Rice Pudding. Boil for 1 2 minutes. The traditional flavours of eggnog come together in this delicious and creamy rice pudding.
Remove and discard the lemon zest. Place the pudding rice eggnog milk vanilla salt nutmeg and sugar into a deep medium sized saucepan over a medium heat. Cook stirring frequently for about 15 minutes on medium low heat or until the mixture is creamy and thickened.
Combine cornstarch and remaining eggnog until smooth.
Bring to a boil over medium heat stirring occasionally as the mixture heats up. Eggnog rice pudding recipe. In a medium saucepan over medium heat bring 2 cups of water to a boil. Bring to a boil stirring constantly.