2 1/4	Cups	Eggnog (commercially prepared)
5	Tsps.	Cornstarch
2	Cups	Cooked, long grain rice
1/2	Cup	Red & Green candied cherries, finely chopped
1	Tsp.	Vanilla extract
1/4	Tsp.	Salt

Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla and salt. Spoon into dishes. Chill 2-3 hours.

YIELD: 4-6 servings