Rice Pudding with Bourbon

• 3 1/2 cups milk
• 1 cup rice white, cooked
• 3 large eggs slightly beaten
• 13 cup sugar granulated
• 2 teaspoons vanilla extract
• 1/2 cup golden raisins seedless
• 1 1/2 teaspoons lemon zest grated
• 1 teaspoon nutmeg
• 2 tablespoons butter
• 3 tablespoons bourbon
• 1/2 cup whipped cream sweetened

1. Warm the milk and pour it over the rice.
2. Into the eggs, beat the sugar, vanilla, raisins, and lemon rind.
3. Stir the milk and rice into the egg mixture.
4. Scrape into the slow cooker.
5. Sprinkle with nutmeg and dot with butter.
6. Cover and cook on Low for 4 to 6 hours.
7. Turn into a serving bowl and stir in the bourbon.
8. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top.

milk, rice white, eggs, sugar, vanilla, golden raisins, lemon zest, nutmeg, butter, bourbon

Taken from recipeland.com/recipe/v/rice-pudding-bourbon-33746 (may not work)