Ingredients:

  • 1 cup white rice (uncooked) (200 g)
  • 2 cups water (480 mL)
  • 1/2 teaspoon salt (2 g)
  • 2 cups whole milk (480 mL)
  • 1 cup heavy cream (240 mL)
  • 3/4 cup granulated sugar (150 g)
  • 4 large eggs
  • 1 teaspoon vanilla extract (5 mL)
  • 1/2 teaspoon ground nutmeg (2 g)
  • 1/2 teaspoon ground cinnamon (2 g)
  • Whipped cream (optional)
  • Ground nutmeg or cinnamon (for sprinkling)

Instructions:

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rice, water, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.
  4. Remove from heat and let it sit covered for an additional 5 minutes.
  5. In a large mixing bowl, whisk together milk, cream, sugar, eggs, vanilla, nutmeg, and cinnamon until well combined.
  6. Add the cooked rice to the eggnog mixture and stir gently to ensure the rice is evenly distributed.
  7. Return the mixture to the saucepan over medium heat and cook, stirring frequently, for 15-20 minutes until it thickens slightly (do not let it boil).
  8. Remove from heat and transfer to a bowl. Allow it to cool at room temperature for 10 minutes, then refrigerate for at least 30 minutes.
  9. Spoon the chilled dessert into serving bowls and garnish with whipped cream and a sprinkle of nutmeg or cinnamon.