Rice Pudding With Bourbon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Crockpot, Desserts	1	Servings

INGREDIENTS

3 1/2	c	Milk
1	c	White Rice, cooked
3		Eggs, slightly beaten
1/3	c	Granulated Sugar
2	t	Vanilla
1/2	c	Golden Seedless Raisins
1 1/2	t	Lemon Rind, grated
1	t	Nutmeg
2	T	Butter
3	T	Bourbon OR Dark Rum
1/2	c	Sweetened Whipped Cream

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1565 Calories From Fat: 496 Total Fat: 55.8g Cholesterol: 687.4mg Sodium: 629.6mg Potassium: 2034.9mg Carbohydrates: 213.6g Fiber: 4g Sugar: 155.2g Protein: 54.1g

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