Not for the kids, but this sure looks good!

Crock Pot Rice Pudding with Bourbon

3 1/2 cups Milk
1 cup White Rice -- cooked
3 Eggs -- slightly beaten
1/3 cup Granulated Sugar
2 teaspoons Vanilla
1/2 cup Golden Seedless Raisins
1 1/2 teaspoons Lemon Rind -- grated
1 teaspoon Nutmeg
2 teaspoons Butter
3 teaspoons Bourbon OR Dark Rum
1/2 cup 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.


===================================================== Rice Pudding

1 cup uncooked rice
1 quart milk
8 tbsp butter (I use way less)
3/4 cup sugar
1 tsp vanilla
1/2 cup raisins
5 eggs, beaten
1 tsp. grated lemon rind
1 tsp. cinnamon

Combine rice and milk. Bring to a boil, cover, and cook over low heat
until rice is tender. Add the butter, sugar, vanilla, lemon rind,
raisins, and eggs. Pour into a buttered 2-quart casserole dish.
Sprinkle with the cinnamon and bake at 350 degrees F for about 25
minutes. This will serve between six and eight.
(salt to taste)