Eggnog Rice Pudding Foodie Extra Vaganza – Recipe

Eggnog Rice Pudding Foodie Extra Vaganza - Recipe

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


  • 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 FarmNutty Nog Caramels – Culinary Adventures with CamillaEggnog Rice Pudding – The Joyful Foodie Peppermint Eggnog Hot Chocolate – Trial and EaterEggnog Chocolate Chip Cake – Fearlessly Creative MamasEggnog Cookies – Sew You Think You Can CookFruity Eggnog Bread Pudding – Cindy’s Recipes and WritingsChewy Eggnog Cookies – We Like to Learn as We GoEggnog Waffles and Syrup – Making MiraclesEggnog Pound Cake with Eggnog Glaze – Food Lust People Love Eggnog Kringel – Passion KneadedBanana Chocolate Chip Eggnog Coffee Cake – The Sweet {Tooth} LifeEggnog Cupcakes – Baking in PyjamasNo-Bake Eggnog Cookies – Rhubarb and HoneyEggnog Mexican Flan – Pantry Friendly CookingEggnog Fudge – Mrs. PenguinEggnog 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

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