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 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.