Well, my days of the week/ the month are all sorts of messed up right now. It’s a combination of my need to adapt to a state that has daylight savings time (I know, I know: EVERYBODY has daylight savings time except Arizona), and the fact that I’m far enough north that its dark by 4PM. I feel like my day is over before it’s started and I have utterly no idea what time of day or day of the week it is anymore. I’m leaning into it. This is my time to hibernate. With no family visiting this year- the holidays are going to be quiet in a way that I’m not 100% sure that I like, but I’m making the best of it by taking advantage of the chance to rest after a long and chaotic year.

I’m not used to the cold and it has me wanting cozy snacks and warm desserts, the kind that make you feel toasty and childlike on the inside. Since I don’t havefamily in town- I’ve been trying to rein in the labor and the compulsive need to bake en masse. Instead, this year I am focused on small batch, fresh made desserts and sweets. Thomas and Taylor appreciate it because it means my kitchen does not quite look like a perpetual war zone this year.

What’s not to Nog?

A few months ago I made my Grandmother’s Rice Pudding for the first time on my own and it came out great. I have only ever had it cold, however, because that’s how she made it for my grandfather. I heard somebody talking about warm spiced rice pudding the other day and it got me to thinking. Holidays, toasty desserts, rice pudding, spices….what says holiday spice more than Egg Nog? So, I nabbed some of Taylor’s bottomless Egg Nog stash and here we are.

Full disclosure:

You will not find any standard rice pudding with a dash of ‘Egg Nog inspired spices’ here. Oh no my friend. What we are about to make is a full fat, clog your arteries, buttery, warm-you-from-the inside-out, sweetly spiced, real cooked-in-Egg Nog creamy rice pudding. So buckle up buttercup. Grab a glass of Scotch, turn on some Nat King Cole, and take your cholesterol medication. We’re gonna get nogged.

Mis en Place (get your shit and get it together):

• 2 Cups Cooked, UNSALTED Rice, you can use brown as it’s more nutrient dense, but I find this is one of the few things that white works better for me (1 cup dry white rice will yield 2 Cups once cooked)
• 2 Cups Eggnog. Any ‘nog will do but I am of the opinion that the thicker the better. Alcoholic is fine, but for family baking purposes, I actually prefer store bought non alcoholic Eggnog. For the consistency we want, Lucerne is king here.
• 1/3 Cup white granulated sugar.
• Pinch of salt (less than ¼ tsp)
• 1 tablespoon unsalted butter
• 1 ½ tsp vanilla

Procedure:

1. In a medium Saucepan combine all ingredients on medium heat. Stir, to break up clumps of rice and combine thoroughly.
2. Stir until the egg nog begins to simmer and bubbles form around the edges. You do not want a full rolling boil as this can scald your eggnog and cook the eggs.
3. Reduce heat to low and continue to stir gently.
4. Continue cooking until pudding is thick and creamy with an almost porridge like texture but slightly softer (about 15-20 minutes). TRUST THE PROCESS. It’ll seem like it is developing slowly and you may be worried its too thin but it will all come together at once.
5. Can be chilled and served cold which is still delicious but honestly, warm with a dash of cinnamon is the way to go in my opinion. If refrigerating, cover to the surface with plastic wrap or beeswax wrap to prevent a skin from forming.

Have fun and Stay Warm!

All the best,

Mikaela