{Recipe} Eggnog Rice Pudding #foodieextravaganza

Welcome to the December Foodie Extravaganza!  Where we all share delicious recipes with the same main ingredient.

This month the ingredient is Eggnog!  These yummy recipes will be the perfect thing to bring to your family gatherings and work parties this holiday season.  If you would like to participate in the next Foodie Extravaganza, just go to the Facebook page to join.  We would love to have you!


Can you believe it’s December already? That means it’s time for another Foodie Extravaganza! This month’s ingredient is Eggnog. Oh, I can’t even tell you how happy that made me. See, I’m one of those people who buys eggnog as soon as it hits the shelves and keeps buying it until it disappears…and until recently I was the only one in the house who drank it!


So you can imagine that my head was spinning with ideas of what to do with one of my favorite winter treats. My first thought was marshmallows…then cupcakes…then cupcakes with marshmallow topping. All amazing ideas that I may tackle in the future, but in the end I decided to keep it simple and highlight the eggnog itself. And that’s how this Eggnog Rice Pudding was born.


Years ago on another blogger’s site I remember reading this question, and now I think of it whenever I make/eat rice pudding – Why is it that some grains, like oats, we cook with milk and sugar and call it breakfast while others, like rice, are dessert? I don’t have an answer to that. Really, why is that?


Breakfast, lunch, dessert. Whatever. I’ll eat rice pudding any time of day.

Don’t forget to check out the bottom of this post for more egg-noggy goodness. Because egg-noggy is totally a word.

Eggnog Rice Pudding

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: serves 4

Eggnog Rice Pudding


  • 3 cups eggnog
  • 1 cup water
  • 1/2 cup arborio rice
  • 1/4 tsp ground nutmeg
  • 1/4 cup coconut sugar (optional)
  • 2 fresh bay leaves (optional)


  1. Combine all ingredients in a medium saucepan and cook over low heat, stirring often, until the rice is tender about 30 to 40 minutes.
  2. Pudding may seem thin but will thicken as it sits.


TIP: Keep the heat fairly low, and allow the mixture to come to a simmer but not a boil to keep the eggs in the eggnog from curdling.



Enjoy these 17 Eggnog Recipes!

Gingerbread Eggnog Cookies – A Day in the Life on the Farm
Nutty Nog Caramels – Culinary Adventures with Camilla
Eggnog Rice Pudding – The Joyful Foodie 
Peppermint Eggnog Hot Chocolate – Trial and Eater
Eggnog Chocolate Chip Cake – Fearlessly Creative Mamas
Eggnog Cookies – Sew You Think You Can Cook
Fruity Eggnog Bread Pudding – Cindy’s Recipes and Writings
Chewy Eggnog Cookies – We Like to Learn as We Go
Eggnog Waffles and Syrup – Making Miracles
Eggnog Pound Cake with Eggnog Glaze – Food Lust People Love 
Eggnog Kringel – Passion Kneaded
Banana Chocolate Chip Eggnog Coffee Cake – The Sweet {Tooth} Life
Eggnog Cupcakes – Baking in Pyjamas
No-Bake Eggnog Cookies – Rhubarb and Honey
Eggnog Mexican Flan – Pantry Friendly Cooking
Eggnog Fudge – Mrs. Penguin
Eggnog Creme Brulee – The Freshman Cook

Do you like eggnog? How about rice pudding? Would you consider oatmeal a dessert or rice pudding a breakfast?

Last month’s #foodieextravaganza

Slow cooked, peanut butter based beef stew inspired by the Filipino dish Kare Kare.

Other gluten free sweets

Easy chai spiced caramel sauce makes everything it touches awesome.Paleo and gluten free mini pumpkin pies!chocolate-hazelnut-cookies-2

The Joyful Foodie Posts are shared at these Link Parties


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  1. Great use of the eggnog!! Love Rice Pudding.

    • Thank you! I’ve recently discovered that I’m the only person in my house who actually likes rice pudding, so…all the rice pudding for me!

  2. Hehe. I never thought about that breakfast vs dessert distinction for cooked grains.

    • Right? I hadn’t thought about it until someone posed the question, and now I can’t get it out of my head every time I see rice pudding or oatmeal.

  3. I thought about making rice pudding too!I’m sure it’s delicious!

  4. I am definitely giving this a try – I almost made this recipe for the extravaganza but got side tracked with waffles… this looks so creamy and delicious!

  5. After reviewing and cooking from Kathy Hester’s book Oatrageous Oats, I take your question one step farther, why is it that we don’t think of savory uses for grains like oats? Kathy had a congee made with oats rather than rice that was absolutely divine. That book certainly changed the way I think of oats and it’s made me reconsider other grains as well!

    I love your twist on rice pudding! That’s a rich bowl of comfort food right there.

    • That’s such a great question! I love congee and lugaw, especially when I’m sick, but I have never thought of trying it with oats instead. Now I’m very curious to try it! Thanks for the book rec.

  6. First of all, your blog layout is so cool!
    Second of all, oh my goodness, pudding is my weakness. Make it rice and with eggnog and wow, you’ve got me! Eggnoggy is totally a word. Bloggers have their own dictionary 😉

  7. This sounds like a great switch on standard rice pudding!

    • It’s fun how just a simple tweak can take a classic and make it more festive and perfect for the holidays!

  8. Oh my gosh, this eggnog rice pudding looks so decadent! I feel like this could totally pass for breakfast 🙂

  9. Oh my, how delicious does this look!! I can imagine it tastes amazing!

  10. What a wonderful idea! This rice pudding would make for a perfect Christmas Eve dessert. (or breakfast 😉 )

  11. How many servings?

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