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Bowl of eggnog rice pudding with cinnamon stick sticking out of the top

Eggnog Rice Pudding Recipe (Dairy Free & Vegan)

Tara Klippert
This dairy free and vegan eggnog rice pudding recipe is a perfect holiday treat.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 6
Calories 297 kcal

Equipment

  • Large pot
  • Measuring cups & measuring spoons
  • Stove top
  • Large wooden spoon
  • 6 small bowls, ramekins or glass containers

Ingredients
  

  • 6 cups dairy free eggnog (I use So Delicious Holiday Nog)
  • 2/3 cup white jasmine rice
  • 1/2 tsp salt
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • pinch nutmeg (for garnish and extra flavour)

Instructions
 

  • Put the dairy free eggnog, salt, vanilla extract and coconut oil in a large pot on the stove over medium heat.
  • Bring everything in the pot just to a boil. Add the uncooked rice and then turn down to a low simmer and cover the pot with a lid.
    picture of eggnog and other ingredients just at a boil in large pot
  • Simmer on low heat, stirring often, for roughly 1 hour and 15 minutes.
  • Once the rice pudding is getting nice and thick and creamy, turn off the burner.
  • Separate it into six small bowls or ramekins. Or if you are storing these in the fridge or freezer, put them into glass containers.
  • Sprinkle a pinch of nutmeg on top for garnish and extra flavour. Enjoy!
    Bowl of eggnog rice pudding with cinnamon stick sticking out of the top

Video

Nutrition

Calories: 297kcalCarbohydrates: 48.3gProtein: 1.3gFat: 9.7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 176.9mgPotassium: 18.8mgFiber: 0.4gSugar: 0.3g
Keyword dairy free, gluten free, soy free, vegan
Tried this recipe?Let us know how it was!