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
DIRECTIONS
- 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.
