Slow Cooker Eggnog Rice Pudding is inspired by winter adventures from many (many) years past. While in law school we used venture out on weekends searching for little hole in the wall Indian restaurants in Philadelphia. It was always crazy time finding the place (pre-smart phones! pre-urban spoon!), but I was always rewarded at the end with deliciously sweet and creamy rice pudding.
I’ve been thinking about that pudding a lot lately, and decided to make my own holiday version. This recipe is nothing more than pouring and stirring, and is therefore the perfect task to pass off to the kiddos. My little helper was thrilled to be doing the work!
Slow Cooker Eggnog Rice Pudding, Ingredients:
- 12 cups eggnog
- 4 cups instant white rice, uncooked
- optional: milk (if you prefer your pudding chilled)
- ground cinnamon
- ground nutmeg
- dried cranberries
Slow Cooker Eggnog Rice Pudding, Directions:
- Add eggnog and rice to slow cooker and mix well.
- Cook on low, approximately 4 hours, giving it a quick stir about once every hour.
- While pudding is cooking, pour yourself a glass of rum. Okay, now pour another glass (this one’s for our recipe) and drop in some dried cranberries. Store in the fridge until ready to serve.
- Serve warm or cold, garnished with a sprinkle of nutmeg, a dash of cinnamon, and some rum soaked cranberries. (If you prefer your pudding cold, stir in some milk when you’re ready to serve and it will come right back to the correct consistency!)