Eggnog Rice Pudding - cooking recipe

Ingredients

2 c. eggnog
1 1/2 Tbsp. cornstarch
2 Tbsp. milk
1/3 c. raisins
1/2 tsp. salt
1 tsp. rum extract
1 c. whipped cream
nutmeg
2 c. cooked rice

Preparation

Heat eggnog over low heat.
Combine cornstarch and milk.
Pour into eggnog.
Cook over low heat, stirring constantly, until thick.
Remove from heat.
Add raisins.
Stir in salt and rum extract.
Fold in rice.
Pour into dish.
Refrigerate until chilled.