Spiced Bourbon-Pecan Rice Pudding
Be sure to use only cooked long-grain white rice in this recipe. Cooked instant rice will break down during the long cooking time, causing a mushy texture.
What You'll Need:
3 cups cooked long-grain rice
cup raisins or sweetened dried cranberries
1 teaspoon vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
1 cup chopped pecans, toasted
What To Do:
- Combine first 8 ingredients in a lightly greased 3- or 3-1/2-quart slow cooker.
- Cover and cook on LOW setting 3 hours or until liquid is mostly absorbed. Stir before serving, and sprinkle with pecans. Serve warm or chilled.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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