1. In a medium saucepan, stir together corn starch and ¼ cup of eggnog.
  2. Stir until smooth.
  3. Add remaining eggnog and rice.
  4. Cook on medium heat, stirring constantly, until thickened and beginning to boil over (about 10 minutes).
  5. Pour into serving dishes.
  6. Garnish with nutmeg.
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