Rice pudding with bourbon

 
                         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
  
 
 
                    - - - - - - - - - - - - - - - - - -