250ml/1 cup Dainty Royal Rice
500ml/2 cups Water
1 pinch Salt
1 tsp Lemon Zest
625ml/2 ½ cups Whole Milk
½ tsp Ground Nutmeg
½ cup White Sugar
2 tsp Vanilla
250ml/1 cup Eggnog (see recipe)
63 ml/¼ cup Dried Cranberries
Cook the Dainty Royal Rice according to package directions with the addition of the salt and lemon zest.
When done, stir the milk, nutmeg, sugar and vanilla into the cooked rice.
Bring to a simmer over medium heat while stirring periodically so the milk doesn’t burn. Reduce to medium-low heat and cook until the milk is thick
Remove from the heat, stir in Eggnog and let sit 10 minutes, stirring occasionally.
Portion into bowls and chill. Garnish with dried cranberries, a dollop of whipped cream if using and serve cold or room temperature, with Eggnog to sip on the side!