Growing up, one of my mom’s favorite desserts was rice pudding. Or “rice and raisins” as we called it in our house.
She had this pot; it may have been Le Cruset, or it may have been a ripoff, but I remember it being orange and heavy and enamel on the inside. She would add rice and cream and sugar and cinnamon, and half hour later, stir in some raisins. It was warming and creamy and deeply comforting, especially if you were sick.
So for me, rice pudding is one of those nostalgic, comforting dishes I crave this time of the year.
This recipe is even simpler than most, because you make it in your slow cooker. I adapted this recipe from Best of Bridge The Family Slow Cooker: 225 All-New Recipes.
It’s meant to be made with milk and cream of course, but I just got turned on to this insanely delicious new Almond Nogg from So Fresh. I think I might actually like it more than regular nog, as it’s lighter. The boy also finished off the first bottle I had, forcing me to go out and buy some more.
And I thought, what could be better than rice pudding made with eggnog this time of the year? I subbed out the milk and cream for the eggnog, and a star was born.
PS, the Almond Nogg is mighty fine when you mix it with Bailey’s (who is now selling a dairy-free, though not vegan version of their classic Irish Liquor).
Eggnog Rice Pudding #Vegan
Ingredients
- 1/3 cup short grain rice, like sushi rice or aborio
- 1/4 cup sugar (I used coconut sugar)
- 1 cinnamon stick
- pinch of salt
- 4 cups So Fresh Almond Nogg
- 2 tbsp vegan butter
- 1 tsp vanilla
- 1/2 tsp freshly grated nutmeg
Method
- Combine all the ingredients in the bowl of your slow cooker. Stir well, then cover and cook on low for about 2 hours, until the pudding has thickened, and the rice is cooked through. I like to leave mine a little loose, as the pudding thickens as it cools.
- Serve warm with additional gratings of fresh nutmeg.