MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Rice Pudding with Bourbon
  Categories: Desserts, Crockpot
       Yield: 1 servings
  
 MMMMM----------------DEIDRE-ANNE PENROD--FGGT98B---------------------
   3 1/2 c  Milk
       1 c  White Rice; cooked
       3    Eggs; slightly beaten
     1/3 c  -Granulated Sugar
       2 ts -Vanilla
     1/2 c  Golden Seedless Raisins
   1 1/2 ts Lemon Rind; grated
       1 ts -Nutmeg
       2 tb Butter
       3 tb Bourbon OR Dark Rum
     1/2 c  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 1/2 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:  Deidre-Anne Penrod, FGGT98B on Prodigy,
   J.PENROD3 on GEnie
  
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