Rice pudding with bourbon

1 Servings

Ingredients

Quantity Ingredient
3½ cup Milk
1 cup White Rice; cooked
3 Eggs; slightly beaten Granulated Sugar Vanilla
½ cup Golden Seedless Raisins
1½ teaspoon Lemon Rind; grated Nutmeg
2 tablespoons Butter
3 tablespoons Bourbon OR Dark Rum
½ cup Sweetened Whipped Cream

Directions

DEIDRE-ANNE PENROD--FGGT98B

Rice Pudding with Bourbon 4 to 6 hours I make this with leftover rice, but you can start from scratch by cooking ½ cup raw rice as directed on the package.

To Cook: Warm the milk and pour it over the rice. Into the eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with butter. Cover and cook on Low for 4 to 6 hours.

Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top. Makes 6 to 8 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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