1. In a large bowl whisk the egg yolks with the 4 ounces of sugar until they lighten in color and appear to be thick. Continue to beat until the sugar is completely dissolved. Add the milk, heavy cream, bourbon, nutmeg and cinnamon. Stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat until soft peaks form. At this stage, slowly add the remaining 1 tablespoon of sugar. Continue to whip on high until stiff peaks form.
3. Whisk the egg whites into the milk and cream mixture. Guess what? You have just made eggnog. Set aside.
4. In a large heavy-bottomed pot, bring water, salt and butter to a boil. Add the rice and cinnamon stick, and return to a boil. Place a lid on it and reduce heat to the lowest setting. Stir the rice occasionally to prevent from sticking to the bottom, and cook for about 15 minutes until the rice has absorbed the water, but it is not completely cooked through.
5. Add the eggnog mixture to the cooked rice along with the vanilla extract. Cook at a simmer over low heat until the rice absorbs most, but not all, of the eggnog. It should start to get thick and sticky, about 8-10 minutes. Stir constantly while cooking to prevent the pudding from sticking to the bottom of the pot.
6. Remove the pudding from the heat, discard cinnamon stick and portion out into individual serving mugs. Allow to cool to room temperature and then place in the fridge to chill. Serve with fresh whipped cream and a sprinkling of cinnamon.
Cook’s Note-
If the pudding has dried out, after it has chilled, add a splash of milk and mix before serving and topping with whipped cream and cinnamon.
Originally Submitted
9/5/2013
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