EGGNOG RICE PUDDING

EGGNOG RICE PUDDING 2 1/2 cups full fat Eggnog 1/3 cup arborio rice, uncooked salt, pinch 1 egg 1/4 cup brown sugar, packed 1/4 tsp nutmeg 1 tsp molasses 1 tsp vanilla add eggnog, rice and salt into a medium saucepan and bring to a boil, stirring frequently cover, reduce heat and cook for 20 to 25 minutes, until rice is tender (not all the liquid will be absorbed) in a small bowl whisk together the egg, brown sugar, nutmeg and molasses slowly stir in 1/2 cup of the rice mixture into the egg mixture (about a tablespoon at a time) add the egg mixture into the warm rice mixture in pan and cook on low for 5 to 10 minutes you can either serve it up warm or allow it to chill then enjoy!