Eggnog Rice Pudding

Aromatic jasmine rice adds a nutty note to this dreamy delight. To make: In pot, bring 2 cups water to a boil; add 1 cup jasmine rice. Reduce heat to low; cover. Cook until water is absorbed, 15 min. Stir in 2 cups milk, 1 cup eggnog, 1⁄3 cup sugar, 1 tsp. vanilla extract, 1⁄4 tsp. ground nutmeg and 1⁄4 tsp. salt. Cook, stirring often, until thick, 25 min. Cover; chill. Serves 4