Dreamy Creamy Rice Pudding

Hello lovely readers! Sorry for being MIA for the last two weeks. They’ve been busy ones!

The other day, Justin went to the store and returned with a jug of eggnog. That’s right, Eggnog. In October. (Oh boy…) The day before, I had bought him some half and half for his coffee, along with a 4 L jug of milk. Then the week took hold. Needless to say, it’s been busy, and we both promptly forgot about our purchases. When I peeked into the fridge on Saturday before doing my groceries, the expiry dates screamed at me from within. I have 1 day to demolish a total of 8 cups of dairy products. In my work life, I’ve come across any day magic: a fantastic website that outlines recipes that use real cream. Now, instead of being that consumer that just dumps all of the dairy they can’t eat before it goes bad, I decided to ambitiously use it all. That’s right. I narrowed it down to 2 tantalizing recipes (stay tuned for a “clean-out-your-fridge quiche” recipe). Here’s my new favourite recipe for rice pudding… *drool*


Here are all of the ingredients. It was actually pretty simple to put this together. DSC04885

Into the pot went the rice and liquids. DSC04886

I added cinnamon and brought it all to a nice bubbly simmer. DSC04888

Once it hit a simmer, turn it to low and add a cover, and let simmer until the rice is tender and delicious!DSC04890The recipe called for short grain rice, but I only had Jasmine rice (my all-time favourite). The only difference between their recipe and mine was that mine took a little longer to cook. Nothing to it.

DSC04894Once most of the liquid had been absorbed, stir in the vanilla.

DSC04895Then mix it all up…

DSC04893And serve warm, with a little bit of cinnamon sprinkled on top. Enjoy, a whole helluvah lot!

Jacquie’s Dreamy Creamy Rice Pudding (Modified, from Any Day Magic, an affiliate of dairygoodness.ca)

You will need:

3 1/4 cups milk
1 1/4 cup half and half
1 cup eggnog
1 cup cup Jasmine rice
1/4 cup granulated sugar
1 tsp ground cinnamon
2 tsp vanilla extract

In heavy saucepan, bring milk, cream, eggnog, rice, sugar, and cinnamon to simmer over medium heat, stirring often.

Reduce heat to low; cover and simmer, stirring occasionally, for about 45 min, or until rice is very tender. Stir in vanilla extract. Serve warm or cold.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s