Eggnog Rice Pudding
|Eggnog||2 Cup (32 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Seedless raisins||1⁄8 Cup (2 tbs)|
|Rum extract/2 tablespoon rum||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
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.