When winter time comes around and the snow starts to fall (I seriously can’t believe it’s snowing), the eggnog starts flowing! Eggnog in my coffee, warm eggnog with rum, eggnog french toast, eggnog bread pudding…should I go on? Since I usually drink store-bought dairy eggnog and it can be very heavy on my stomach, I thought it would be a fun challenge to make homemade non-dairy eggnog. The last time I did that, I basically stirred eggs and soy milk for 45 minutes until it was thick and the process was exhausting so I decided to take a different route this time. Not only did I use canned coconut milk, which is naturally thicker than soy milk, I also decided to take the “cheater’s” route and just process all of the eggnog ingredients together in a food processor then warm it through to cook the eggs. The eggnog was sweet, nutty and perfectly creamy! So now what to do with this easy non-dairy eggnog? Rice pudding, of course! I’ve been eating tons of rice pudding lately, since it’s a great gluten free snack, so I used my cheater’s coconut eggnog to make my own version that is perfect for the holiday season.

Coconut Eggnog Rice Pudding
makes 4 cups of rice pudding 

2 cups water
1 cup jasmine rice
1 cinnamon stick
3 cups “Cheater’s Coconut Eggnog” (recipe below), you can also use regular eggnog
1 cup coconut milk
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

Cheater’s Coconut Eggnog

3 cups coconut milk
3 egg yolks
1/2 Tbsp vanilla extract
2 Tbsp honey
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Let’s get started with the rice, which needs time to cook through before stirring together with the eggnog. I combined the water, jasmine rice and cinnamon stick in a medium pot. I brought the mixture to a boil over medium-high heat then lowered the temperature to medium-low, covered the pot and simmered the rice for 30-35 minutes, until all of the water was absorbed.

Next up was the Cheater’s Coconut Eggnog. Are you ready for this? I put the coconut milk, egg yolks, vanilla, honey, nutmeg and cinnamon in a food processor. I blended on high until smooth and thick. Since I used my eggnog for the rice pudding, I didn’t need to pre-cook it but if you plan to make this Cheater’s Eggnog to drink, the next step is to bring the mixture just to a simmer over medium heat then chill overnight in the fridge.

I poured the coconut eggnog in a large pot and added the coconut milk, pure maple syrup, vanilla, cinnamon, nutmeg, salt and the cinnamon stick that cooked with the rice.

I brought the rice-eggnog mixture to a boil over medium heat then lowered the temperature to low and simmered the rice pudding for 30 minutes, stirring often so the bottom wouldn’t burn. When the rice pudding was very thick and the liquid was all absorbed, I removed the pot from the stove and let it cool to room temperature. I chilled the rice pudding in the fridge for an hour.

I served the rice pudding with some extra ground cinnamon and chopped pecans for crunch.

To compliment this sweet and festive coconut eggnog rice pudding, RedEnvelope, the perfect place for unique and personalized gifts, has asked me to put together a holiday wish list inspired by their anniversary gift suggestions. I’ve been a fan of RedEnvelope for years and I’ve purchased many gifts from their website so this was fun for me!

So here are my favorites from RedEnvelope…

1. Personalized Cutting Board: How cute is this?!? I want one of these with my Kitchen Tested logo on it!

2. Twist Candlesticks: these beautiful candlesticks are the perfect accent to my next holiday tablescape. They’re romantic, graceful and beautiful.

3. Cupa-Vino Wine Glasses + Tray: it’s holiday season…let’s drink! And how much fun is that tray for serving this wobbly glasses?!? What a perfect conversation starter!

4. Personalized Throw Pillow Cover: Can you tell that I’m diggin’ the personalized gifts?? This family pillow is adorable.

Happy Holidays Everyone! 

Coconut Eggnog Rice Pudding
 
Author:

Ingredients
Coconut Eggnog Rice Pudding
  • 2 cups water
  • 1 cup jasmine rice
  • 1 cinnamon stick
  • 3 cups “Cheater’s Coconut Eggnog” (recipe below)
  • 1 cup coconut milk
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
Cheater’s Coconut Eggnog
  • 3 cups coconut milk
  • 3 egg yolks
  • ½ Tbsp vanilla extract
  • 2 Tbsp honey
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Instructions
Cook the Rice
  1. Combine the water, jasmine rice and cinnamon stick in a medium pot. Bring the mixture to a boil over medium-high heat then lower the temperature to medium-low, cover the pot and simmer the rice for 30-35 minutes, until all of the water is absorbed.
Prepare the Cheater’s Coconut Eggnog
  1. Put the coconut milk, egg yolks, vanilla, honey, nutmeg and cinnamon in a food processor. Blend on high until smooth and thick. (If you plan to make this Cheater’s Eggnog to drink, the next step is to bring the mixture just to a simmer over medium heat then chill overnight in the fridge.)
Cook the Rice Pudding
  1. Pour the coconut eggnog from the food processor in to a large pot and add the coconut milk, pure maple syrup, vanilla, cinnamon, nutmeg, salt and the cinnamon stick that cooked with the rice.
  2. Bring the rice-eggnog mixture to a boil over medium heat then lower the temperature to low and simmer the rice pudding for 30 minutes, stirring often so the bottom doesn’t burn.
  3. When the rice pudding is very thick and the liquid is all absorbed, remove the pot from the stove and let it cool to room temperature.
  4. Chill the rice pudding in the fridge for an hour.
  5. Served the rice pudding with some extra ground cinnamon and chopped pecans.