CREAMY RICE PUDDING WITH BOURBON SOAKED RAISINS

Everyone knows that we Southerners love our sweets

and well, you can never tell who's in the mood

for buttermilk pie and who would like a little pudding!

Today, it's all about "the pudding!"

There is one sweet ending that comes to mind

when you are craving the best of "comfort food!"

And, that lovies, is Rice Pudding!

It was my Daddy's favorite of all times!

So, of course, I often made this for him when we

were home in Mississippi on the weekends.

Over the years, I have cultivated this old-fashioned pudding

to create the creamiest, most decadent rice pudding ever!

And, being a true southern belle,

I take a good bourbon,,,and soak the raisins until they

absorb all that golden goodness.........and,

in my book there is only ONE good bourbon

which is Jack Daniels!

1 cup rice

1 (12 ounce) can of evaporated milk

2 cups whole milk

3/4 cup sugar

2 eggs, beaten

2 egg yolks, beaten

1/4 cup butter

1 t. salt

1 t. vanilla

1 t. cinnamon

1/2 t. nutmeg

1/4 cup raisins

2T. bourbon

Take the 1/4 cup raisins

and place in a small bowl.

Add 2 T. bourbon and set aside.

In a medium saucepan, add the rice.

Stir in the evaporated milk and whole milk,

along with the sugar.

Stirring constantly, bring mixture to a gently boil.

This is important to gently stir mixture

until this reaches a boil.

Turn heat to low and allow mixture to thicken.

When most of the rice has absorbed the milk,

remove from heat and gently and slowly,

stir in the beaten eggs and yolks, stirring all the while.

Place back on heat and stir for two minutes on low.

Remove from heat, add spices, vanilla and raisins.

You can allow the pudding to set at room temperature for about

30 minutes for a really creamy consistency.

If you wish a firmer pudding,

bake at 350 degrees F. for about 15 minutes.

We serve this pudding warm, but it can also be served cold.

Store, covered,  in refrigerator until all is used.