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Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
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After soaking, bring the rice mixture to a boil on high heat, uncovered.
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When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
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While rice is cooking, beat the egg in a bowl. Add the eggnog and stir beating until frothy.
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Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
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Let cool uncovered.
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Sprinkle with nutmeg.
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While the eggnog arroz con leche is cooling pour water, grand marnier and sugar in a medium sauce pan.
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Bring to a boil and stirring until sugar dissolves.
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Add cranberries and lower heat.
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Let them simmer for 10-15 minutes until cranberries have popped.
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Remove from heat, add orange rind and stir.
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Let cool.
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Once both the Eggnog Arroz con Leche and the cranberry sauce have cooled completely layer ingredients in desired serving dishes as follows: cranberry sauce, eggnog arroz con leche, whipped cream.
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Garnish with mint leaves and fresh cranberries.