Eggnog Rice Pudding

1. 1

   Combine the rice, salt, and water in a large, heavy saucepan and bring to a simmer over medium high heat.

2. 2

   Cover and reduce heat to low, and simmer until the water has been absorbed, about 15 minutes.

3. 3

   Add the egg nog and nutmeg and cook over medium heat stirring continuously about 30 minutes.

4. 4

   The rice is done when it becomes thick.

5. 5

   Do not over cook the pudding or it will be gummy.

6. 6

   Remove from heat.

7. 7

   Stir in the cranberries, if desired.

8. 8

   Can be served warm or cold.

No additional tips available.