Slow Cooker Eggnog & Cranberry Rice Pudding Recipe
Looking for a unique dessert for your Christmas dinner? Or want something easy to make and carry to a potluck? You will love this Slow Cooker Eggnog & Cranberry Rice Pudding Recipe. It combines two festive Christmas flavors into a rich and creamy dessert (or some of us eat it for breakfast too). This is easy to whip up the day of your meal and let it cook in the slow cooker while you are getting other items ready. It takes no oven space which is always a plus during our big holiday meals.
I hope you enjoy this dessert with your family this holiday season. Merry Christmas.
[print_recipe]
Slow Cooker Eggnog & Cranberry Rice Pudding Recipe
Ingredients
- ½ c rice, long grain
- 1 c milk
- 1 c half & half
- 2 c eggnog
- ¼ c sugar
- ½ c cranberries, dried
- 1 egg
- 2 tsp vanilla
- 1 tbsp milk
Directions
- In a parchment lined, or greased slow cooker bowl, place the rice, 1c milk, half & half, eggnog, sugar and cranberries.
- Cook on high for approximately 2 hours or until rice is al dente.
- In a bowl, combine the egg, vanilla and 1 tbsp milk. Whisk together well. With a ladle, spoon some of the hot milk from the slow cooker into the egg mixture, whisking all the while, to bring the temperature of the eggs up. (Temper the eggs so they don’t scramble in the bowl).
- Add the egg mixture to the slow cooker bowl, give it a mix and continue cooking for another ½ hour.
- When serving, garnish with a bit more milk or cream and a sprinkle of cinnamon (or nutmeg).
Enjoy!
[/print_recipe]