Total Time
35mins
Prep 5 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
  2. Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
  3. Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
  4. Sprinkle with Cinnamon Sugar before serving.
  5. CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
Most Helpful

YUM - I tempered the egg before I added to the rice pudding, but not sure it actually needed the egg. I think it would still have been good without it. I did cook this in a double boiler, so took quite a bit longer, but eliminates the need to stir all the time. I also didn't add the bourban, but next time I have some Southern Comfort, I'm going to add that.

Connie Lea July 03, 2012

I also added a little Amaretto...WOW it was great!

sestey3 October 26, 2009

I used orange zest, replaced nutmeg with five spice powder, and dark rum. Amazing flavor--will make it again.

ajdm11216 October 09, 2009