Rice Pudding with Bourbon

Set it and forget it. This rice pudding cooks low and slow in a crockpot for 4 to 6 hours, turning cooked rice, milk, eggs, and sugar into a creamy, custard-like dessert without any stirring or babysitting on the stovetop.

Golden raisins plump up during that long cook, soaking in the vanilla and lemon zest-scented milk. Nutmeg and dots of butter on top melt into the surface and add richness.

The bourbon goes in after cooking, stirred into the warm pudding so the alcohol doesn’t cook off entirely. You’ll taste it: a warm, oaky sweetness that rounds out the vanilla and lemon.

Serve lukewarm, not hot or cold. That’s when the texture is at its creamiest and the bourbon flavor comes through best. A spoonful of sweetened whipped cream on top finishes it.

Chef Tips

• Use cooked white rice, not raw. Raw rice in a slow cooker can turn gummy or stay crunchy depending on the liquid ratio.
• Beat the eggs lightly before combining with the milk and rice. They thicken the pudding into a custard rather than leaving scrambled bits.
• Check at 4 hours. Slow cookers vary, and overcooking turns the pudding dry and grainy around the edges.

Variations

• Rum raisin: Swap the bourbon for dark rum and soak the raisins in rum for an hour before adding.
• Non-alcoholic: Skip the bourbon and add an extra teaspoon of vanilla extract and a splash of maple syrup.