I am humbled and blown away by your enthusiastic response to my big announcement about my upcoming second cookbook, Practically Raw Desserts (which is now available for preorder)! The outpouring of excitement and support has left me giddy and grateful. Though it’ll be a few more months before the book is published, don’t forget that between now and the end of the year, you can snag a FREE preview ebook containing 5 of the recipes from Practically Raw Desserts—click here to learn how.
Since I have a whole BOOK of raw sweet treats coming out semi-soon, today I’m switching gears and offering you a warming, comforting, and [only slightly] indulgent cooked dessert.
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Holiday flavors don’t tend to excite me all that much. Pumpkin spice? Sure, ok. Mint chocolate? I can take it or leave it. Gingerbread? Meh. Candy cane? No thanks.
But eggnog? Eggnog is another story. I don’t know what it is about its thick, creamy, vanilla-y, eggy flavor that does it for me, but it just does. I love the stuff. And luckily, nowadays we have numerous choices when it comes to nondairy nog. There’s soy nog, rice nog, and my personal favorite, SoDelicious’ coconut nog. I can’t get enough of this stuff, whether straight from the carton (er, glass) or in tasty homemade treats, like eggnog cookies. And try it in coffee sometime—omg!
Anyway, I got it in my head the other night to make a luxurious eggnog rice pudding, using whole-grain brown rice, of course (I try and stay away from the white stuff). I was winging it, so I kept it super-simple, yet it turned out to be the creamiest, tenderest, eggnogiest rice pudding I thought possible.
Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Oil-Free, Low-Calorie, Low-FatPer serving: 176 calories, 3.7g fat (3g sat), 33.1g carbs, 2g fiber, 1.8g protein
- ½ cup long-grain brown rice, dry
- 2 to 2½ cups eggnog (I use SoDelicious' coconut nog)
- 1 cup water
- ½ teaspoon cinnamon
- Soak the rice in cold water for several hours or overnight. (This step is optional, but helps the rice turn into a creamy pudding.)
- Rinse and drain the soaked rice and transfer to a medium saucepan. Add 2 cups of eggnog and the cup of water and stir well to combine.
- Bring to a boil over medium heat, then reduce the heat to low and simmer, covered, for 50 to 60 minutes, stirring occasionally, until the rice is very tender.
- Remove from the heat and stir in the cinnamon. If you'd like a slightly thinner/soupier rice pudding, you can stir in up to ½ cup of additional eggnog.
Variations: You can stir a pinch of salt, a sprinkle of nutmeg, 1 teaspoon vanilla extract, the seeds from 1 vanilla bean, or 1 to 2 tablespoons dark rum or brandy into the finished pudding if you like.
I like to serve this warm (it reheats beautifully, too), but it’s also delicious when chilled.
I won’t tell anyone if you sneak a taste at breakfast the next day, either. It’s low-fat and made with whole grains, after all. 😉
What’s your favorite seasonal/holiday flavor?