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!
Crock-Pot Eggnog Rice Pudding with Cranberries
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.