This is a recipe I put together as part of a challenge on another site. The challenge was to use eggnog and cranberries together in a recipe. Since we are a crock-pot recipe site, I had to make something in the crock of course! So this recipe takes an old time dessert and introduces some new ingredients. Of course, I am calendar challenged and I missed the posting deadline for the Improv Challenge but at least I can share this great recipe with you all on Egg Nog Day!
2 1/2 Cups Cooked Rice (I prefer Uncle Ben’s Converted White Rice)
1 1/2 Cups Egg Nog
2/3 Cup Light Brown Sugar
3 Tablespoons Soft Butter
2 Teaspoons Vanilla
1 Teaspoon Nutmeg
3 Eggs, Beaten
1 Cup Dried Cranberries
First, scald eggnog in saucepan. (Cook almost to boiling while stirring.)
Add eggnog and the rest of the ingredients to a lightly greased crock-pot.
Cover and cook on low for 4-6 hours.
Stir within first 30 minutes.
I find this cooks pretty quickly so check it around 4 hours. You don’t have to scald the eggnog but the recipe I adapted calls for either evaporated milk or scalded milk so I scalded the eggnog to make it as authentic as possible. If you have leftovers and they get a little too thick in the fridge, I’d add a little more eggnog before reheating.
SAHM mom of 3 in Central MA who enjoys cooking and blogging. I enjoy experimenting in the kitchen and am not fond of measuring. My grandmother just added a "pinch of this" and a "pat of that" so that's how I cook!
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!