Eggnog Rice Pudding Recipe
"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
- 1. 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.
1 serving (1 cup) equals 250 calories, 7 g fat (4 g saturated fat), 56 mg cholesterol, 161 mg sodium, 41 g carbohydrate, trace fiber, 5 g protein.
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