Slow Cooker Rice Pudding

1. 1

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

2. 2

   Cook on High for 2 1/2 hours.

3. 3

   Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.

4. 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. 5

   Continue cooking on High until creamy, about 15 minute more.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.