Too Simple Baked Eggnog Rice Pudding - cooking recipe

Ingredients

2 cups cooked white rice
1 quart prepared eggnog (I used reduced fat)
raisins (I used both) or craisins (I used both)
cinnamon and nutmeg
cooking spray

Preparation

Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
Pour the egg nog over the mixture until you can just see the liquid rising to the top.
Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
Freezes well.