Eggnog Rice Pudding

• 6 cups milk
• 1 cup regular long grain rice
• 12 cup sugar
• 14 teaspoon salt
• 2 cups heavy whipping cream
• 4 egg yolks
• 12 teaspoon rum extract
• nutmeg

1. In a 4 quart saucepan over medium heat, heat milk, rice, sugar and salt to boiling.
2. Reduce heat to low.
3. Cover and simmer about 45 minutes or until rice is very tender, stirring occasionally.
4. In medium bowl, beat cream and egg yolks until well blended.
5. Stir in small amout of hot rice mixture.
6. Slowly pour cream mixture back into rice mixture stirring rapidly to prevent lumping.
7. Cook over low heat until very thick, about 5 minutes, stirring constantly.
8. Remove saucepan from heat.
9. Stir in extract.
10. Pour rice pudding into serving bowl.
11. Refrigerate pudding at least 4 hours.
12. Sprinkle with nutmeg before serving.

milk, regular long grain rice, sugar, salt, heavy whipping cream, egg yolks, rum, nutmeg

Taken from www.food.com/recipe/eggnog-rice-pudding-411343 (may not work)