Recipe - Rice Pudding With Bourbon

DEIDREANNE PENRODFGGT98B
3 One half cup Milk
1 cup White Rice; cooked
3 Eggs; slightly beaten
1/3 cup Granulated Sugar
2 teaspoon Vanilla
One half cup Golden Seedless Raisins
1 One half teaspoon Lemon Rind; grated
1 teaspoon Nutmeg
2 tablespoon Butter
3 tablespoon Bourbon OR Dark Rum
One half cup Sweetened Whipped Cream

Rice Pudding with Bourbon 4 to 6 hours

I make this with leftover rice, but you can start from scratch by cooking
One half 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: DeidreAnne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini