Egg Nog Rice Pudding

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  • 1 cup long grain white rice
  • 1/8 tsp salt
  • 1 1/2 cups water
  • 1 quart Kemps Golden EggNog
  • 1 tsp nutmeg
  • 1/4 cup dried cranberries (optional)



  1. Combine the rice, salt and water in a large, heavy saucepan and bring to a simmer over medium high heat. Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.
  2. Add the Egg Nog and nutmeg and cook over medium heat, stirring continuously, for about 30 minutes. The rice is done when it becomes thick.
  3. Do not overcook the pudding or it will be gummy.
  4. Remove from heat. Stir in cranberries.

Serves 6-8

Can be served warm or cold topped with Kemps Whipping Cream.

Per serving: 304 calories; 6 grams protein; 10.6 grams fat; 5.7 grams saturated fat; 48 grams carbohydrates; 198.5 milligrams sodium; 178.5 milligrams calcium; 1 gram fiber

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