Delicious Eggnog Pudding Food

EGGNOG PUDDING

Eggnog Pudding image

For dessert in a hurry, I jazz up pudding mix to create this delicious pudding. The recipe is easy to double and serve in a no-fuss graham cracker crust.-Kim Jorgensen, Coulee City, Washington

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon ground nutmeg
1/4 teaspoon rum extract
Additional ground nutmeg, optional

Steps:

In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.

Nutrition Facts :

EGGNOG PUDDING

Eggnog Pudding image

I whipped this up when I did not want to serve just plain old vanilla pudding. It was a smash!! I just smiled when the raves poured in, because prep took no time at all.

Provided by Aislynn

Categories Desserts Custards and Pudding Recipes

Time 2h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 (5.1 ounce) package instant vanilla pudding mix
4 dashes ground cinnamon
2 dashes ground nutmeg
2 dashes ground cloves
1 pinch ground ginger
3 cups cold milk

Steps:

Mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. Whisk in milk, stirring 2 minutes, or until no lumps remain.
Pour pudding into serving dishes and refrigerate 2 hours, or until set.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 28.8 g, Cholesterol 9.8 mg, Fat 2.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 394 mg, Sugar 23.7 g

EGGNOG RICE PUDDING

Eggnog Rice Pudding image

Provided by Jenn

Categories Dessert

Number Of Ingredients 10

Ingredients

3/4 cup long grain rice
1 1/2 cups water
1 1/2 cups International Delight Nog
1/8 tsp. salt
2 Tbsp. sugar substitute (such as Truvia (or 4 Tbsp. sugar))
1/2 cup milk
1 egg (beaten)
1/3 cup raisins
1/2 tsp. vanilla
cinnamon & nutmeg (for serving)

Steps:

In a saucepan, heat 1 1/2 cups water to boiling. Add in rice. Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
Measure out 1 1/2 cups of the cooked rice and place it In another clean saucepan. Add in the eggnog, sugar and salt.
Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
Add milk, beaten egg and raisins. Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. Take off heat and add in vanilla.
Serve immediately with a sprinkling of cinnamon and nutmeg. Enjoy!

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