Eggnog Rice Pudding

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Sweet simplicity, the ultimate comfort food doesn't have to take all day to prepare! Add Organic Valley's famous and somewhat addicting seasonal Eggnog to basmati rice and a handful of dried cranberries for a divine seasonal dessert.


  • 7 cups water
  • 3 cups basmati rice
  • 18 teaspoon almond extract
  • 5 cups Organic Valley Egg Nog
  • 1 teaspoon ground cinnamon
  • 18 teaspoon salt
  • 34 cup dried cranberries


Combine water, salt and basmati rice in a large heavy covered saucepan over med-high heat. Stir occasionally (this will make the rice a tad more sticky), and reduce heat to med-low after 15 minutes. Cover and let simmer for another 15 minutes. Remove from heat and fluff with a fork. Cover the saucepan and allow to rest (steam) for 20 minutes. Remove the cover and let cool. Add remaining ingredients to the saucepan and stir well. Cover and refrigerate overnight (as flavors will intensify).

Next day: Pre-heat oven to 375 degrees. Transfer mixture to a well-buttered 11x13 glass baking dish.

Bake for 1 hour or until golden crust has formed. Turn off the oven and let the pudding set until cool enough to serve. Garnish with whipped cream and slivered almonds while still warm. This pudding can also be refrigerated, scooped into parfait glasses, and topped with whipped cream, slivered almonds and crasins. Enjoy!!!

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