Recipe - Eggnog Rice Pudding

2 tablespoon Cornstarch
1 qt Eggnog
2 cup Cooked Rice
1 ds Nutmeg

In a medium saucepan, stir together corn starch and One fourth cup of eggnog. Stir
until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring
constantly, until thickened and beginning to boil over, (about 10 minutes).
Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08.
Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of
Shareware RECIPE CLIPPER 1.1

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip