Super Easy Slow Cooker Eggnog Recipe
Still, looking for a dessert recipe for your Christmas dinner? Or want something easy to make and carry to a potluck? This super easy Slow Cooker Eggnog & Cranberry Rice Pudding Recipe is ideal for your holiday table. This absolutely delicious festive dish combines two Christmas flavors into a rich and creamy dessert.
The best part about this recipe that I love is it needs no oven space and it will cook in the slow cooker while I get other items ready.
I hope you enjoy this dessert with your family this holiday season. Merry Christmas!!!
Super Easy Slow Cooker Eggnog & Cranberry Rice Pudding Recipe
Ingredients
- ½ c rice, long grain
- 1 c milk
- 1 c half & half
- 2 c eggnog
- ¼ c sugar
- ½ c cranberries, dried
- 1 egg
- 2 tsp vanilla
- 1 tbsp milk
Directions
- In a parchment-lined or greased slow cooker bowl, place the rice, 1c milk, half & half, eggnog, sugar and cranberries.
- Cook on high for approximately 2 hours or until rice is al dente.
- In a bowl, combine the egg, vanilla, and 1 tbsp milk. Whisk together well. With a ladle, spoon some of the hot milk from the slow cooker into the egg mixture, whisking all the while, to bring the temperature of the eggs up. (Temper the eggs so they don’t scramble in the bowl).
- Add the egg mixture to the slow cooker bowl, give it a mix and continue cooking for another ½ hour.
- When serving, garnish with a bit more milk or cream and a sprinkle of cinnamon (or nutmeg).
Enjoy!
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Updated 12/22/22