"I find this pretty dessert particularly good for holiday entertaining," writes Berdine Lilja of Elk River, Minnesota.
- 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 eggnog in a heavy saucepan. Combine 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. Yield: 4-6 servings.
Originally published as Eggnog Rice Pudding in Taste of Home December/January 1997, p67
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