| 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.
Eggnog Rice Pudding 2
2 cups of eggnog
1 1/2 tablespoons of cornstarch
2 tablespoons of milk
1/3 cup of seedless raisins
1/2 teaspoon of salt
1 teaspoon of rum extract or 2 tablespoons of rum
2 cups of cooked rice
1 cup of whipped cream, optional
Nutmeg, to sprinkle, optional
Place eggnog in saucepan and heat over low heat.
Combine cornstarch and milk in small bowl, pour into eggnog, stirring constantly, until mixture thickens. Add raisins; remove from heat.
Stir salt and rum extract or rum into eggnog mixture, fold in cooked rice. Pour pudding into individual dishes, refrigerate until chilled.
Serve plain or with whipped cream and a sprinkle of nutmeg. Serves 4 |
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