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Rice Pudding with Bourbon

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Submitted by peech

YIELD

6 servings

PREP

20 min

COOK

6 hrs

READY

6 hrs

Ingredients

3 ½ 828
CUPS ML MILK
1 237
CUP ML RICE
white, cooked
3 3
LARGE LARGE EGGS
slightly beaten
79
CUP ML SUGAR
granulated
2 1E+1
TEASPOONS ML VANILLA EXTRACT
½ 118
CUP ML GOLDEN RAISINS
seedless
1 ½ 7.5
TEASPOONS ML LEMON ZEST
grated
1 5
TEASPOON ML NUTMEG
2 3E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML BOURBON
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 561 25% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 196mg 65%
Sodium 195mg 8%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 6%
Sugars g
Protein 32g
Vitamin A 16% Vitamin C 3%
Calcium 30% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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