Brandied Eggnog Rice Pudding

Ingredients

In a medium saucepan combine rice, eggnog and salt. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 to 8 minutes or until rice is cooked; stirring occasionally to prevent scorching.
In a small bowl whisk together eggs and rum. Stir in 1/2 cup hot rice mixture to temper eggs. Slowly stir the egg mixture back into rice. Reduce heat to low and continue to simmer and stir pudding for 1 to 2 minutes, until it thickens.
Remove from heat and stir in 1/4 cup pistachios and 1/4 cup cranberries. Cool pudding to room temperature.
In another medium bowl beat cream to soft peaks. Fold 3/4 of the whipped cream into the pudding.
Spoon pudding into dessert bowls and top with remaining whipped, cranberries and nuts. Dust with nutmeg.