Eggnog Rice Pudding

1. 1

   In a 4 quart saucepan over medium heat, heat milk, rice, sugar and salt to boiling.

2. 2

   Reduce heat to low.

3. 3

   Cover and simmer about 45 minutes or until rice is very tender, stirring occasionally.

4. 4

   In medium bowl, beat cream and egg yolks until well blended.

5. 5

   Stir in small amout of hot rice mixture.

6. 6

   Slowly pour cream mixture back into rice mixture stirring rapidly to prevent lumping.

7. 7

   Cook over low heat until very thick, about 5 minutes, stirring constantly.

8. 8

   Remove saucepan from heat.

9. 9

   Stir in extract.

10. 10

    Pour rice pudding into serving bowl.

11. 11

    Refrigerate pudding at least 4 hours.

12. 12

    Sprinkle with nutmeg before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.