Rice Pudding with Bourbon

Crockpot.specialist's picture

Nov. 18, 2011


Milk 3 1/2 Cup (56 tbs)
Cooked white rice 1 Cup (16 tbs)
Eggs 3 , slightly beaten
Vanilla 2 Teaspoon
Golden seedless raisins 1/2 Cup (8 tbs)
Grated lemon rind 1 1/2 Teaspoon
Nutmeg 1 Teaspoon
Butter 2 Teaspoon
Bourbon/Dark rum 3 Tablespoon
Sweetened whipped cream 1/2 Cup (8 tbs)



1) Heat the milk till it is warm enough and then pour it all over the rice.

2) Beat together the eggs, sugar, vanilla, raisins and lemon rind.

3) Into the egg mixture, stir the milk and rice.

4) Scrape the concoction into the slow cooker and sprinkle nutmeg all over. Dot with butter.

5) Cover the cooker and cook the mixture on LOW for 4 to 6 hours.


6) Transfer the pudding to a decorative serving bowl and add the bourbon. Stir well and serve the pudding lukewarm. A dollop of sweetened whipped cream can be served on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 360 Minutes
Ready In: 360 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1646Calories from Fat 603

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 36 g180%

Trans Fat 0 g


Sodium 611 mg25.46%

Total Carbohydrates 180 g60%

Dietary Fiber 5 g20%

Sugars 120 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet