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)
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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