Feeling a little festive and want to add some flavor to your life? Kick your party up a notch with this deliciously easy Instant Pot Eggnog and Cranberry Rice Pudding. This dish is the perfect holiday treat with a unique spin that everyone is going to go crazy for. You will love the creamy rice pudding with plump juicy cranberries throughout, the perfect spicy eggnog flavor and Arborio rice.
Crowd-pleasing Instant Pot Eggnog And Cranberry Rice Pudding
What I love about this recipe is that it just makes you feel comforted and like you are a kid again. It is impossible to have a bad day when you are chomping on this sweet dish. Every time I sink my teeth into a spoonful, my taste buds thank me! I promise your kids, husband, wife, friends and even your neighbors will thank you when they taste it too! This is the perfect breakfast for Christmas morning also!
If you haven’t used your Instant Pot very much, you need to dust it off and start cooking! You will be amazed by all the awesome recipes you can make. Plus, you will have more time to clean the house or maybe even watch a television show! I promise you will be thrilled once you get the hang of using your Instant Pot.
How Do You Prepare Your Cranberries?
Before you throw all of your ingredients in your Instant Pot, you need to properly prepare your cranberries so they can add taste out of this world! I used dried sweetened cranberries, and you want to make sure you do this step. You need boil water and let the cranberries soak for at least 30 minutes so they can plump up before making the pudding. This will give you that heavenly texture that you just can’t get enough of.
Which Rice Is The Best Rice To Use For This Eggnog and Cranberry Rice Pudding?
I absolutely go wild for Arborio Rice. Due to the higher starch content, this rice is slightly sticky and tastes phenomenal. If you don’t have Arborio rice in your cupboard, don’t stress a bit! You can also use Basmati, regular long grain, Japanese short grain of Jasmine. Keep in mind, if you use Jasmine rice because it is fragrant it may change the flavor of your pudding.
What Is The Benefit Of An Instant Pot?
Cooking with an Instant Pot can save you tons of energy and time. You will have fewer dishes to wash, and it creates food that retains those fantastic vitamins and minerals we all need. You also get food that is packed with tantalizing flavors when you use a pressure cooker.
What Are The Health Benefits Of Eating Dried Cranberries?
Cranberries themselves have loads of antioxidants and dietary fiber. When they are dried, they do have added sugar, which can lower the vitamin content. However, they are still delicious, and you can eat them in moderation. So basically, as long as you aren’t eating them for every meal, you can always keep your nice figure!
How To Make Delicious Instant Pot Eggnog and Cranberry Rice Pudding
First, you need to get your Instant Pot and add the first set of ingredients to the bowl. You will need to saute until it is boiling, then you will put on the lid and make sure to seal it.
Then you just press the “rice” button and allow it to cook for a total of twelve minutes.
After the timer goes off, you can just let it sit there for around 20 minutes. I like to use this time to read a book or catch up on a show. After 20 minutes you just need to add these final ingredients and stir it like crazy.
You will need to saute it again until it begins to boil. After it starts to boil, turn it off and let it sit for about 30 minutes. It will thicken up to a genuinely mouthwatering recipe you can’t get enough of.
You can have this instant pot rice pudding for a dessert of course, but hey, why not for breakfast on Christmas morning? Served warm…. yummm!!
Incidentally, if you’re loving the whole eggnog vibe this holiday season and want another recipe with eggnog, why not check out my Eggnog and Cranberry Bread Pudding recipe?
Or, if you’re looking for Christmas morning breakfast ideas, take a peek at this post, – I gathered up a good TWENTY breakfast recipes!! I’ll bet you find one or two favorites in there!!
Instant Pot Eggnog and Cranberry Rice Pudding
Creamy eggnog, warm spices, and plump cranberries make this a Christmas dessert that your family will request over and over!
- 1 1/2 cup Arborio Rice, (or any rice you have on hand will do)
- 1/4 cup sugar
- 3 1/2 cup Egg nog
- 2 cup milk
- 1 cup Cranberries, (dried and sweetened)
- 1 cup boiling water
- 1/2 tsp nutmeg
- 1/2 cup heavy cream
- 2 eggs, (beaten)
- In a bowl, combine the cranberries and the boiling water. Let sit for 30 minutes so the cranberries can plump up and rehydrate.
- Measure out rice, 3 cups eggnog, milk and sugar into the Instant Pot bowl
- Press "saute" and bring to a boil while stirring occasionally. Cover with the lid and bring toggle switch to "seal" position when it's reached boiling temp.
- Press the "rice" button.
- After cooking, press "cancel" and let the pudding sit for 20 minutes.
- In another bowl, add beaten eggs, remaining 1/2c eggnog, heavy cream, cranberries and nutmeg together. Mix very well.
- When the 20 minutes is up, do a quick release, and remove the lid. Add the egg mixture and stir very well.
- Press "saute" and bring the mixture to another boil and then shut off and let cool. The pudding will thicken as it cools.
- Serve after it's thickened slightly and still warm, or let it cool, and completely thicken, and then serve.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 134mgSodium: 112mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 10g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
When are the soaked cranberries added?
Just after the initial cook of the rice – when you add the rest of the ingredients. 🙂
Do you think this could be made using leftover cranberry sauce?
Hey Patricia! Well you know, I’ve never tried it so.. I’m not sure? My only thoughts would be that it would color everything burgandy/pink and it might overtake the flavors of the eggnog? But it would be really interesting to see how it works.
Do you have leftover cranberry sauce that you wanted to try it with? If you do give it a shot, PLEASE let me know how it goes! Because if it goes well, and you like the results, I’ll amend that in the post, and give you full credit for trying the idea, along with your suggestions and advice on how to do it!
How do you think this would taste with fresh cranberries? We always seem to have bags upon bags of them during the holidays.
Good question Raveb!! Like you, I always have a few too many bags of fresh ones as well, kickin’ around. Honestly, I think they may be too tart for this dish. UNLESS, I wonder how it would be if a person chopped them up semi-small and then boiled them in a simple syrup to sweeten them up a bit and take some of the tartness away?
Plus, I think using them fresh would be a texture issue unless they were boiled slightly to soften them up.
Really interesting question, thank you for commenting on it. I think I’ll have to give that a go sometime and see what happens. If you happen to try it before me PLEASE let me know how it goes!! You can respond here or msg me on The Salty Pot facebook page directly!
Recipe looks great, but I’m confused. There’s one measurement for eggnog which is added to the first mixture and cooked. Then near the end, the directions say add the remaining eggnog. What remaining eggnog? Can you classify, please? Thank you.
Yes! I’m sorry, when I posted this recipe, I suppose I was thinking all of you had E.S.P…lol! Actually I just forgot to divvy up the amounts in the recipe. A few other ppl pointed that out to me, so I fixed it pronto!!
I’m sorry for the confusion! I hope you love the recipe!