Crockpot Tipsy Rice Pudding

[Guest guest]

Crockpot Tipsy Rice Pudding

 

1 13 oz. can evaporated milk

1 egg, lightly beaten

1/2 cup dried cranberries, cherries, or raisins

3 tbsps. butter, melted

2 tbsps. brown sugar

1 tsp. vanilla

1 tsp. grated lemon zest

2 cups cooked rice

1/4 tsp. cinnamon

Grand Marnier, Amaretto, rum, or liqueur of your choice for garnish, optional

 

Combine the milk, egg, cranberries, butter, brown sugar, vanilla, and lemon zest

in a bowl, stirring to mix thoroughly. Place the cooked rice in a well greased

crockpot and pour the milk mixture over it. Sprinkle with cinnamon and cook

covered on high heat for 2 hours, until the pudding is set and a toothpick

inserted in the center comes out clean. Spoon into individual serving bowls and

drizzle with a little Grand Marnier if desired. Serves 4 to 6.