Ingredients and Weight:
- Jasmine rice: 1 cup (180 grams)
- Water: 2 1/2 cups (600 milliliters)
- Whole milk: 2 cups (480 milliliters)
- Eggnog: 1 cup (240 milliliters)
- Sugar: 1/2 cup (100 grams)
- Ground cinnamon: 1 teaspoon (2 grams)
- Ground nutmeg: 1/4 teaspoon (1 gram)
- Vanilla extract: 1 teaspoon (5 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the jasmine rice, water, milk, eggnog, sugar, cinnamon, nutmeg, and vanilla extract.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove from heat and let stand, covered, for 10 minutes before serving.
Nutritional Information:
- Calories: 240 per serving (1/8 of the recipe)
- Carbohydrates: 38 grams
- Protein: 8 grams
- Fat: 10 grams
- Calcium: 20% of the Daily Value
- Potassium: 8% of the Daily Value
Dish Characteristics:
- Creamy and smooth texture
- Rich eggnog flavor with hints of cinnamon and nutmeg
- Aromatic and comforting
User Comments:
- "This rice pudding is the perfect holiday treat! It's creamy and flavorful, and the eggnog adds a touch of warmth."
- "I love the subtle spices in this dish. It's a nice change from traditional rice pudding."
- "This recipe is so easy to follow and turns out perfectly every time."
Special Precautions and Tips:
- Use full-fat milk and eggnog for a richer flavor.
- If you don't have ground cinnamon and nutmeg, you can use whole spices and grind them yourself using a spice grinder or mortar and pestle.
- Serve the rice pudding warm or cold. It's delicious either way!
