Eggnog Rice Pudding

Directions

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