Eggnog Rice Pudding

Directions

1. 1
   In a large, heavy saucepan, combine the rice, salt and water; bring to a simmer over medium-high heat.
2. 2
   Cover and reduce heat to low; simmer until water has been absorbed, about 15 minutes.
3. 3
   Add eggnog and nutmeg; cook over medium heat, stirring continuously, for about 30 minutes, until mixture thickens.
4. 4
   Do not overcook.
5. 5
   Remove from heat.
6. 6
   Stir in cranberries, if using.
7. 7
   Serve warm, or cover and refrigerate to serve cold.