Rice Pudding With Bourbon

* Exported from MasterCook *

RICE PUDDING WITH BOURBON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----DEIDRE-ANNE
PENROD--FGGT98B----------------
3 1/2 c Milk
1 c White Rice -- cooked
3 Eggs -- slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind -- grated
1 t -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream

Rice Pudding with Bourbon 4 to 6 hours

I make this with leftover rice, but you can start from
scratch by cooking 1/2 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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