Rice Pudding with Bourbon
Yield
6 servingsPrep
20 minCook
6 hrsReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
milk
|
|
| 1 | cup |
rice
white, cooked |
|
| 3 | large |
eggs
slightly beaten |
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
golden raisins
seedless |
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
bourbon
|
|
| ½ | cup |
whipped cream
sweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
milk
|
|
| 237 | ml |
rice
white, cooked |
|
| 3 | large |
eggs
slightly beaten |
|
| 79 | ml |
sugar
granulated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
golden raisins
seedless |
|
| 7.5 | ml |
lemon zest
grated |
|
| 5 | ml |
nutmeg
|
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
bourbon
|
|
| 118 | ml |
whipped cream
sweetened |
|
Directions
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.
