But this time was different. I wanted to add a nice seasonal and holiday twist to this rice pudding. That twist was Egg Nog. Yum. I love love love Egg Nog. It is just so rich and encapsulating. It is smooth and cold, but oddly warming at the same time. Egg Nog is my ultimate holiday drink (even without the booze). Add a little vanilla ice cream in there and I am good to go. My love (and abundance) of Egg Nog, inspired us to try something new with our rice pudding-- a dash (well more than a dash) of Egg Nog.
I also did not use my usual recipe from my mother. Her recipe makes a thick, heavy, dense kind of rice pudding. The kind you need to heat up the next morning and sprinkle cinnamon sugar and extra raisins in it. It is eggs, rice, milk, sugar and dried fruit (we do not really get down with raisins here for our rice pudding, so sometimes we add in craisins), kind of like Ms. Paula Deen's recipe.
This time, I tried the recipe that my boyfriend's family uses. We got minimal instructions:
1 Stick of Butter
1 Can of Evaporated Milk
1 Can of Sweetened Condense Milk
1 1/2 Cups of Uncooked Rice (we made it that day)- Cooked
A little Extra Milk
and Cinnamon for the top
We got no oven temperature or cooking time, but this gave us room to play around. We replaced half a can of the Evaporated Milk, for an equal amount of Egg Nog, just enough to get the eggy flavor and holiday sweetness.
And the results were delicious! The Egg Nog really changed the flavor and expectations of the pudding. It added that egginess and custard feeling where this recipe did not have the eggs. There was also more sweetness and spice added, creating a different flavor profile. The rice pudding only had a hint of the Egg Nog flavor, but it definitely had a presence and made a difference. I loved it!
I can not wait to try this recipe again! But next time, I may mix it up even more.