Eggnog rice pudding

This is the creamiest rice pudding I have ever tasted. When it’s not the holidays I swap out the two cups of eggnog for an additional two cups of milk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan heat milk, eggnog and sugar on medium heat until sugar is completely dissolved, stirring frequently. Stir in rice and cook on low heat for 15 minutes, stirring frequently. Whisk the eggs and cream together. Pour the egg mixture in a thin stream into the rice mixture while constantly stirring. Cook until thickened, continuously stirring. This will be less then 5 minutes. Remove from heat and add vanilla. Pour into a bowl, cover with Saran Wrap and cool in refrigerator. While that is cooling you can make your milk chocolate covered coffee beans. Melt the milk chocolate chips in the microwave for 30 seconds. Add the coffee beans to the chocolate and stir until completely coated. Pour the beans onto parchment paper and spread out. Let cool and harden. Set aside. When the rice pudding is completely chilled (preferably overnight) spoon the pudding into individual Shooter cups. Top with whipped cream. Break the chocolate coffee beans into 2-3” pieces and place on top of the whipped cream as shown. Enjoy