Rice Pudding with Bourbon

This can be made with leftover rice or by cooking 1/2 cup raw rice according to package directions.

31/2 c. milk
1 c. cooked white rice
3 eggs, slightly beaten
1/3 c. granulated sugar
2 tsp. vanilla
1/2 c. golden seedless raisins

11/2 tsp. lemon rind, grated
1 tsp. nutmeg
2 tsp. butter
3 tbsp. bourbon or dark rum
1/2 c. sweetened whipped cream

Warm the milk and pour it over the rice. Into the slightly beaten eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Place in Crockery Pot. 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 spoon of sweetened whipped cream on top.

6 to 8 servings

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