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Organic Valley® eggnog rice pudding recipe

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This recipe makes a great big pan of old-fashioned rice pudding, rich with the holiday flavors of Organic Valley® eggnog.

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It’s a rustic pudding -- more like a creamy risotto than an egg-y baked custard. And Organic Valley® eggnog rice pudding is easy to make -- straightforward, warm and old fashioned. It’s perfect for a holiday buffet where you’re serving a big crowd. Dress it up with a selection of sauces -- warm caramel sauce, lingonberry or a sweet cranberry sauce, or with sweetened, flavored whipped cream served on the side – with its crispy, golden baked top, it will look a lot fancier than it is.

This recipe relies heavily on the specific flavors and levels of sweetness in Organic Valley® eggnog; don’t substitute another brand of eggnog.

Organic Valley® eggnog is available nationally. For locations near you, check the store locator feature at Organic Valley® website.

Organic Valley® is a farmer-owned, national cooperative of family farms sustainably producing organic, non-GMO dairy products without antibiotics, synthetic hormones, or toxic pesticides. If you’re committed to organic products and sustainable agriculture, and believe that family farms have a place in American food production, look for these products at your local markets and support the people who produce them.


12 servings

This recipe is reprinted with permission from the Organic Valley® website.

  • 7 cups water
  • 3 cups basmati rice
  • 1⁄8 teaspoon almond extract
  • 5 cups Organic Valley® Eggnog
  • 1 teaspoon ground cinnamon
  • 1⁄8 teaspoon salt
  • 3⁄4 cup dried cranberries
  1. Combine water, salt and basmati rice in a large heavy covered saucepan over med-high heat. Stir occasionally (this will make the rice a tad more sticky), and reduce heat to medium-low after 15 minutes.
  2. Cover and let simmer for another 15 minutes.
  3. Remove from heat and fluff with a fork. Cover the saucepan and allow to rest (steam) for 20 minutes. Remove the cover and let cool.
  4. Add remaining ingredients to the saucepan and stir well.
  5. Cover and refrigerate overnight (as flavors will intensify).

Next day:

  1. Pre-heat oven to 375 degrees.
  2. Transfer mixture to a well-buttered 11x13 glass baking dish.
Bake for 1 hour or until golden crust has formed.
  3. Turn off the oven and let the pudding set until cool enough to serve. Garnish with whipped cream and slivered almonds while still warm.

This pudding can also be refrigerated, scooped into parfait glasses, and topped with whipped cream, slivered almonds and craisins.



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