Rice Pudding With Bourbon

DEIDRE-ANNE PENROD--FGGT98B
3 1/2 c Milk

1 c White ; 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

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