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Eggnog Rice Pudding


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Serves | Prep Time | Cook Time

Ingredients

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 cornstarch and remaining eggnog until smooth; add to pan.


Bring to a boil, stirring constantly; boil for 1 to 2 minutes.


Remove from the heat; stir in rice, cherries, vanilla, and salt.


Spoon into dishes.


Chill 2 to 3 hours.


Pairs Well With


Notes

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