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Eggnog Rice Pudding

Ingredients
  Eggnog 2 Cup (32 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Milk 2 Tablespoon
  Seedless raisins 1⁄8 Cup (2 tbs)
  Salt 1⁄2 Teaspoon
  Rum extract/2 tablespoon rum 1 Teaspoon
  Cooked rice 2 Cup (32 tbs)
  Nutmeg 1
Directions

Heat eggnog over low heat.
Combine cornstarch and milk.
Pour into egg nog, stirring constantly.
Cook and stir over low heat until mixture thickens.
Add raisins just before removing from heat.
Add salt and rum extract.
Fold in cooked rice.
Pour into individual dishes; chill.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Rice

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