Rice pudding with bourbon

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Recipe by: pierre-mickael

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------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 ts -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