Slow Cooker Rice Pudding

Slow Cooker Rice Pudding Super easy rice pudding made in a Crock Pot®. Yummo!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 2 hrs 45 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

  • Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.

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  • 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.

Per Serving: 176 calories; protein 5.8g; carbohydrates 27.7g; fat 4.5g; cholesterol 33.3mg; sodium 112.8mg.