Dainty Eggnog Rice Pudding

by Jonathan Cheung

A treat for young and old, this might just become part of your holiday traditions.


  • 1 cup/ 250mL Dainty Limited Edition Pudding Rice
  • 2 cups/ 500mL Water
  • 1 pinch Salt
  • 1 tsp/ 5mL Lemon Zest
  • 2 ½ cups/ 625mL Whole Milk
  • ½ tsp/ 2.5mL Ground Nutmeg
  • ½ cup/ 250mL White Sugar
  • 2 tsp/ 10mL Vanilla
  • 1 cup/ 250mL Dainty Eggnog (see recipe)
  • ¼ cup/ 60mL Dried Cranberries
  • Whipped cream for garnish!

Dainty Eggnog

  • 2 cups/ 500mL Whole Milk
  • 2 whole Cloves
  • ½ tsp/ 2.5mL ground Cinnamon
  • 6 large Egg Yolks
  • ¾ cup/ 120mL Sugar
  • 1 ¼ cups/ 315mL Dark Rum
  • 2 cups/ 500mL 10% Cream
  • 1 tsp/ 5mL Vanilla Extract
  • ¼ tsp/ 1mL ground Nutmeg



Cook the Dainty Limited Edition Pudding 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 for 10 minutes, stirring occasionally.


Portion into bowls and chill. Garnish with dried cranberries, a dollop of whipped cream and serve cold or room temperature, with Eggnog to sip on the side!


To prepare the Dainty eggnog, combine milk, cloves, cinnamon in a saucepan and heat over a medium heat. Bring to a simmer.


In a large bowl, combine the yolks and sugar - whisk until fluffy. Slowly whisk in the hot milk.


Pour back into the saucepan and cook over medium-low heat, stirring constantly for 3 minutes or until thick (do NOT boil).


Strain and cool for 1 hour. Stir in dark rum, cream, vanilla, and nutmeg. Chill before serving.

Recommended Rice:

You can try this recipe with different types of rice:

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