Eggnog Rice Pudding

2 cups eggnog
1-1/2 Tbsps. cornstarch
2 Tbsps. milk
1/3 cup seedless raisins
1/2 teaspoon salt
2 Tbsps. rum
2 cups cooked rice
Whipped cream (optional) - in refrigerator

Heat eggnog over low heat.

Combine the cornstarch and milk. Pour into eggnog, stirring constantly.

Cook and stir over low heat until mixture thickens. Add the raisins just before removing from heat. Add the salt and rum. Fold in the cooked rice.

Pour into individual dishes, chill. Serve plain or with whipped cream and a sprinkle of nutmeg.