Slow Cooker Rice Pudding

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 55 mins


• stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
• cook on high for 2 1/2 hours.
• beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
• 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.
• continue cooking on high until creamy, about 15 minute more.
• 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.