Decadent holiday themed eggnog breakfast. Healthy eggnog rice pudding with milk, egg, cinnamon, nutmeg, vanilla, evaporated cane sugar and brown rice.
Right on the heels of posting my last eggnog themed recipe hack, today I’m bringing you Healthy Homemade Eggnog Rice Pudding . It’s a simple mixture of brown rice, milk, vanilla extract, egg, evaporated cane sugar and holiday spices. It all comes together into a thick, tender and creamy eggnog rice pudding.
You won’t need to pre-make eggnog, as it all cooks together into an easy, decadent breakfast you can feel good about. This rice pudding is loaded with protein, fiber and complex carbs; plus it’s vegetarian and gluten-free. It’s flavorful and perfectly sweet, without a large amount sugar; just 6 tablespoons in 7 cups of ingredients.
Difficulty: Super easy
Flavor profiles: Sweet and holiday spices. Rich brown rice with eggnog flavors.
Texture: Creamy with just a bit of crunch from tender rice.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Healthy Homemade Eggnog Rice Pudding (A1 Protein Free)
- 2 cups short grain brown rice, uncooked
- 6 cups 2% milk
- 2 teaspoons vanilla extract
- 1 cinnamon stick
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 6 tablespoon organic evaporated cane sugar
- 1 egg, whisked
- Rinse and drain brown rice. Stir together rice and all remaining ingredients in a large pot.
- Bring to a boil over medium-high heat, stir then reduce heat to low.
- Cover and simmer on low for about an hour. Cook just until rice is tender, but not mushy. Remove cinnamon stick once cooked. (May need more or less cooking time depending on size of pan you use. There will be some liquid left over that soaks into rice as it sits)
- Serve warm and top with optional ground cinnamon or raisins as garnish.