Tag Archive for rice pudding

Eggnog Rice Pudding #Vegan

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.

eggnog rice pudding vegan

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).

vegan eggnog rice pudding

Eggnog Rice Pudding #Vegan


  • 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


  1. 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.
  2. Serve warm with additional gratings of fresh nutmeg.

Rice Pudding

Growing up, rice pudding was something we ate often. I remember it being this thick, gelatinous porridge, studded with raisins and sprinkled with cinnamon. I still crave it as comfort food, and it will forever be among my favorite things that my mother cooked.

Many cultures have their version of rice pudding. Congee, for example, or Indian Kheer. But a few weeks back, I had a version made at Le Regalade, and I immediately went home and started experimenting in the kitchen.DSC01088

This is a much looser version of my mother’s pudding. It lacks the raisins, and is a cleaner, more refined version. The french version was topped with a warm caramel sauce, but here I’ve just done it plain with shaved chocolate on top.

Bonus–this also makes use of my favorite kitchen tool, the slow cooker.

Vanilla Rice Pudding

(adapted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger)

  • 2/3 c risotto (Aborio) rice
  • 1 regular-sized can of evaporated milk
  • 6 c milk
  • 1 c sugar
  • pinch of salt
  • 2 tsp vanilla
  • 3 large eggs
  • 1 1/2 c whipping cream
  • 1/2 tsp nutmeg


1. Combine the rice with the evaporated milk in a greased slow cooker.

2. In a large, heavy saucepan over medium heat, combine the milk, vanilla, sugar and salt. Bring not quite to the boil, until the sugar is dissolved. Add the warm milk mixture to the rice and evaporated milk in the slow cooker and cook on low for 2 1/2-3 hrs, until the rice is cooked, and the mixture has thickened up a little.
In a medium-sized bowl, beat the three eggs. Add the cream and nutmeg and mix well. Add a ladle full of the hot pudding from the slow cooker to the egg/cream mixture and beat. This will temper the eggs so that they don’t scramble when you add the custard to the hot pudding. SLOWLY add the custard mixture to the slow cooker, whisking the entire time. Cover and continue to cook on low for another 30 minutes.

3. Turn the slow cooker off, and allow to cool and set for an additional 30 minutes. Serve warm or cold.