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eggnog rice pudding arroz con leche cranberry

Eggnog Arroz Con Leche & Cranberry Parfaits

Eggnog Arroz Con Leche & Cranberry Parfaits
Author Paula Bendfeldt-Diaz

Ingredients

  • FOR EGGNOG ARROZ CON LECHE
  • 1 cup long-grain white rice
  • 2 cinnamon sticks
  • 1 tablespoon lemon zest
  • 3 whole cloves
  • 3 cups water
  • 1 egg
  • 3 cups eggnog
  • 1 12-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • nutmeg
  • FOR CRANBERRY SAUCE
  • 3/4 cups of water
  • 1/4 cup of Grand Marnier Liquor
  • 1 cup of sugar
  • 1 12 onz bag of fresh cranberries
  • 1/2 a teaspoon of fresh orange rind
  • FOR GARNISH
  • whipped cream
  • mint leaves and fresh cranberries

Instructions

  1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
  2. After soaking, bring the rice mixture to a boil on high heat, uncovered.
  3. 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.
  4. While rice is cooking, beat the egg in a bowl. Add the eggnog and stir beating until frothy.
  5. 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.
  6. Let cool uncovered.
  7. Sprinkle with nutmeg.
  8. While the eggnog arroz con leche is cooling pour water, grand marnier and sugar in a medium sauce pan.
  9. Bring to a boil and stirring until sugar dissolves.
  10. Add cranberries and lower heat.
  11. Let them simmer for 10-15 minutes until cranberries have popped.
  12. Remove from heat, add orange rind and stir.
  13. Let cool.
  14. 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.
  15. Garnish with mint leaves and fresh cranberries.