Print

Slow Cooker Eggnog Rice Pudding

Slow Cooker Eggnog Rice Pudding is an awesome holiday twist on a classic dessert recipe.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 449kcal
Author April Woods

Ingredients

  • 12 cups eggnog
  • 4 cups instant white rice uncooked
  • optional: milk if you prefer your pudding chilled
  • garnish:
  • ground cinnamon
  • ground nutmeg
  • dried cranberries
  • rum

Instructions

  • 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!)

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 449kcal