Slow Cooker Rice Pudding

Super easy rice pudding made in a Crock Pot®. Yummo!

Original recipe makes 8 servings

Ingredients

4 cups milk
1/2 cup white sugar
1/2 cup long-grain white rice
1 tablespoon margarine
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

  • PREP

    10 mins

  • COOK

    2 hrs 45 mins

  • READY IN

    3 hrs 55 mins

Directions

  1. Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  2. Cook on High for 2 1/2 hours.
  3. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  4. Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
  5. Continue cooking on High until creamy, about 15 minute more.
  6. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Nutrition

Calories: 176 kcal
Carbohydrates: 27.7 g
Cholesterol: 37 mg
Fat: 4.5 g
Fiber: 0.2 g
Protein: 5.8 g
Sodium: 113 mg

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