6cupsdairy free eggnog(I use So Delicious Holiday Nog)
2/3cupwhite jasmine rice
pinchnutmeg(for garnish and extra flavour)
Put dairy free eggnog, salt, vanilla extract and coconut oil in a large pot on the stove
Bring everything in the pot just to a boil. Add the uncooked rice, turn down to a low simmer and cover the pot with a lid.
Simmer, stirring often, for 1 hour and 15 minutes
Once the rice pudding is getting nice and thick and creamy, turn off the burner
Separate 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!
Eggnog substitutionsI used So Delicious Holiday Nog (made with a coconut milk base) which is quite easy to find in most grocery stores! But if for some reason you can’t find it, you can also use Califia Farms Holiday Nog (made with an almond milk base). If you are not intolerant or allergic to dairy, you can also use regular cow’s milk eggnog.Rice substitutionsThis recipe uses white Jasmine Rice, but you can swap this out for any other type of rice such as basmati, arborio, brown, etc.Coconut oil substitutionsIf you don’t have coconut oil, you can also use a vegan butter substitute or if you are not intolerant or allergic to dairy, you can use regular cows milk butter.