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Rice Pudding with Bourbon

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


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.

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