Slow Cooker Rice Pudding

Slow Cooker Rice Pudding
  • 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


  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.

04/07/2017
Slow Cooker Rice Pudding, recipe PT15M PT1H 5 455 calories

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