Brandied Eggnog Rice Pudding

Makes 8 Servings


1 cup Minute® White Rice, uncooked
3 cups eggnog
1/4 tsp salt
2 large eggs, lightly beaten
1 Tbsp dark rum
1/4 cup pistachios, chopped
1/4 cup dried cranberries
For the Topping:
1 cup heavy cream
2 Tbsps dried cranberries
2 Tbsps pistachios, chopped
1/4 tsp ground nutmeg


  • In a medium saucepan combine rice, eggnog and salt.  Bring to a boil, stirring constantly.  Reduce heat to medium-low; simmer 6 to 8 minutes or until rice is cooked; stirring occasionally to prevent scorching.
  • In a small bowl whisk together eggs and rum. Stir in 1/2 cup hot rice mixture to temper eggs. Slowly stir the egg mixture back into rice.  Reduce heat to low and continue to simmer and stir pudding for 1 to 2 minutes, until it thickens.  
  • Remove from heat and stir in 1/4 cup pistachios and 1/4 cup cranberries. Cool pudding to room temperature.
  • In another medium bowl beat cream to soft peaks.  Fold 3/4 of the whipped cream into the pudding.
  • Spoon pudding into dessert bowls and top with remaining whipped, cranberries and nuts.  Dust with nutmeg.