Slow Cooker Rice Pudding
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Milk1 cup
White Sugar1 cup
White Rice (long-grain)1 tbsp
Margarine1
Egg1 tsp
Vanilla Extract1 tsp
Almond Extract1 tsp
SaltDirections:
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