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Crock-Pot Eggnog Rice Pudding with Cranberries
Servings Prep Time
6people 10minutes
Cook Time
4 – 6hours on LOW
Servings Prep Time
6people 10minutes
Cook Time
4 – 6hours on LOW
Ingredients
Instructions
  1. First, scald eggnog in saucepan. (Cook almost to boiling while stirring.)
  2. Add eggnog and the rest of the ingredients to a lightly greased crock-pot.
  3. Cover and cook on low for 4-6 hours.
  4. Stir within first 30 minutes.
Recipe Notes

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.

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