- 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.