Eggnog Rice Pudding

2 1/4 cups eggnog
5 teaspoons cornstarch
2 cups cooked long grain rice
1/2 cup finely chopped red and green candied cherries
1 teaspoon vanilla extract
1/4 teaspoon salt

Place 2 cups of eggnog in a heavy saucepan. Combine the cornstarch and
remaining eggnog until smooth; add to pan. Bring to a boil, stirring
constantly; boil for 1-2 minutes. Remove from the heat; stir in rice,
cherries, vanilla, and salt. Spoon into dishes. Chill 2-3 hours.

Source: <http://www.newhomemaker.com/cooking/rice.html>



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