Eggnog Rice Pudding - cooking recipe

Ingredients

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

Preparation

Heat eggnog over low heat.
Combine cornstarch and milk.
Pour into eggnog, 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 cooled rice.
Pour into individual dishes; chill.
Serve plain or with whipped cream and sprinkle with nutmeg.
Serves 4.