Eggnog Rice Pudding with Cinnamon

Eggnog Rice Pudding

Eggnog rice pudding is the perfect holiday treat! You can serve this delicious pudding warm or chilled, and it's wonderful to make ahead for parties.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 214 kcal
Author Katie Moseman


  • 4 cups cooked jasmine rice
  • 4 cups organic eggnog
  • Cinnamon to garnish


  1. Combine the cooked jasmine rice and the eggnog in a medium sized pot. Bring to a boil over medium heat, stirring occasionally as the mixture heats up.
  2. Reduce the heat to low for a gentle simmer, leaving the pot uncovered. Stir every few minutes.
  3. Let simmer for at least 20 minutes. The longer you cook it, the thicker it will be. Keep in mind that rice pudding will also thicken quite a bit as it cools. When in doubt, take it off the heat and see how thick it gets as it cools down a bit. If it's not thick enough for you, simply bring it back to a simmer for another 5 minutes.
  4. Serve warm or cold. Sprinkle on cinnamon just before serving.

Recipe Notes

If you like your rice pudding on the sweeter side, taste and adjust the pudding by stirring in one tablespoon of granulated sugar at a time into the liquid pudding until it reaches the sweetness you prefer.

Nutrition Facts
Eggnog Rice Pudding
Amount Per Serving
Calories 214 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 74mg25%
Sodium 69mg3%
Potassium 237mg7%
Carbohydrates 32g11%
Sugar 10g11%
Protein 7g14%
Vitamin A 260IU5%
Vitamin C 1.9mg2%
Calcium 173mg17%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.