Ingredients20 m servings 268
- Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
- Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
Per Serving: 268 calories; 12.1 31.3 7.7 114 227 Full nutrition
ReviewsRead all reviews 4
Creamy and delicious! I used non-dairy coconut milk eggnog instead, and Silk Protein Nutmilk in place of Half-and-Half, as well as using about 1/2 the amount called for. Tastes amazing. Will ...
It’s a good way to use leftover egg nog and I sprinkled cinnamon on the top but I will continue using my all milk recipe as a favourite!