Easy Slow Cooker Rice Pudding Recipe

Ingredients

• 4 cups milk
• 0.5 cup white sugar
• 0.5 cup long-grain white rice
• 1 tablespoon margarine
• 1 large egg
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 0.13 teaspoon salt

Instructions

1. Combine milk, sugar, and rice in your slow cooker, stirring until the sugar is dissolved. Add margarine, cover, and cook on High for 2 1/2 hours for perfectly tender rice.
2. In a separate bowl, whisk together the egg, milk, vanilla, almond extract, and salt until well combined.
3. Temper the egg mixture by gradually whisking in a small amount of the hot rice mixture. Then, pour the tempered mixture back into the slow cooker and whisk to combine. Cook on High until the pudding reaches a creamy consistency, about 15 more minutes.
4. Transfer the finished rice pudding to a glass baking dish. Cover with plastic wrap, leaving two corners slightly uncovered to vent steam, and refrigerate for at least 1 hour to chill completely before serving.

Nutrition

• Calories: 176 kcal
• Fat Content: 5 g
• Fiber Content: 0 g
• Sugar Content: 19 g
• Sodium Content: 113 mg
• Protein Content: 6 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g