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Rice pudding with bourbon
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| Artist: |
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| Categories: |
Cereals, Crockpot, Desserts, Puddings & Custards |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| cup | Milk | | 1
| cup | White Rice, cooked | | 3
| | Eggs, slightly beaten | | 1/3
| cup | -Granulated Sugar | | 2
| tsp | -Vanilla | | 1/2
| cup | Golden Seedless Raisins | | 1 1/2
| tsp | Lemon Rind, grated | | 1
| tsp | -Nutmeg | | 2
| tbsp | Butter | | 3
| tbsp | Bourbon OR Dark Rum | | 1/2
| cup | Sweetened Whipped Cream |
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Procedures:
| 1 | Rice pudding with bourbon 4 to 6 hours i make this with leftover rice, but you can start from scratch by cooking ?cup raw rice as directed on the package. | | 2 | To cook: warm the milk and pour it over the rice. | | 3 | Into the eggs, beat the sugar, vanilla, raisins, and lemon rind. | | 4 | Stir the milk and rice into the egg mixture. | | 5 | Scrape into the slow cooker. | | 6 | Sprinkle with nutmeg and dot with butter. | | 7 | Cover and cook on low for 4 to 6 hours. | | 8 | Turn into a serving bowl and stir in the bourbon. | | 9 | Serve the pudding lukewarm with a dollop of sweetened whipped cream on top. | | 10 | Makes 6 to 8 servings. |
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