Makes 8 generous servings

Prep time:
Cook time:

4 cups eggnog
2 cups cooked rice
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon salt
zest of 1 orange
3/4 cup dried cranberries
3/4 cup toasted almonds; chopped

Place almonds on baking sheet and toast at 400 degrees F for 6-8 minutes. Cool, then chop. Mix cornstarch into water until dissolved. Place cooked rice, salt, eggnog and cornstarch mixture into medium saucepan. While stirring, bring to a simmer over medium-high heat to thicken. Stir in orange zest, dried cranberries and almonds. Pour into ramekins and cool. May be eaten warm or chilled.
NOTE: Leave out the orange zest, dried cranberries and toasted almonds for a simple (but divine) rice pudding.