Eggnog Rice Pudding
2 tablespoons of cornstarch
1 quart of Eggnog
2 cups of cooked Rice
a dash of nutmeg
In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08. |
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