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This slow cooker rice pudding is one of the simplest but tastiest desserts that you can cook up. It takes just 10 minutes to prepare and 3 hours to cook!
Ingredients
- 4 cups milk
- 1/2 cup white sugar
- 1/2 cup long-grain white rice
- 1 tablespoon margarine
- 1 egg
- 2 tablespoons milk
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- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
Directions
- 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.
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