PUDDING****Egg Nog Rice Pudding

By Unblond1

Yummy way to use up the leftover eggnog. We both liked it.

Ingredients

• 1/2 cup arborio rice, cooked in 1 cup of water for 15 minutes
• 3 cups egg nog
• 1/2 teaspoon vanilla extract or one vanilla pod seeds extracted
• 1 pinch salt
• 2 tbsp. rum
• 1/8 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground cinnamon
• 1/4 cup craisins, optional, or try some golden raisins
• 1/2 cup heavy cream, whipped, divided as 1/2 cup for the pudding, 1/4 cup for garnishing pudding - OPTIONAL

Preparation

Step 1

* *Over* medium heat in a heavy sauce pan, *add* eggnog, vanilla, salt and rum to cooked rice (don't cool rice first). *Bring* to a low boil and turn down heat, as necessary, to allow this mixture to simmer until reduced to a thick sauce just coating all the rice. This takes at least one hour or more. When the liquid is almost level with the rice but still soupy, remove from the heat. *Stir* in nutmeg and cinnamon and optional cranberries (I didn't use the cranberries and I forgot the nutmeg - the eggnog already has nutmeg in it so it's no huge loss). *Allow* to cool for 1/2 hour stirring occasionally to allow pudding to release heat. We ate it warm the first time and chilled the other two servings.

* Take 1/2 cup whipped cream and gently fold into the pudding, if using. Divide into 6 serving cups. Chill. I didn't do this, although I'm sure it would be good, albeit fattening.