Eggnog Rice Pudding - cooking recipe

Ingredients

2 c. eggnog
1 1/2 Tbsp. cornstarch (do not use flour)
2 Tbsp. milk
1/2 tsp. salt
1 tsp. rum extract (can use vanilla)
1/3 c. raisins
2 c. cooked rice (do not use instant)
Cool Whip
nutmeg for garnish

Preparation

Heat eggnog over low heat and combine milk and cornstarch. Pour into eggnog, stirring constantly.
Continue to cook over low heat until it thickens.
Remove from heat; add raisins, salt and flavoring.
Fold rice into mixture and pour into an ungreased serving dish.
Garnish with nutmeg and chill.
Top with Cool Whip.