Slow Cooker Rice Pudding

This creamy crockpot rice pudding, enriched with eggs and vanilla extract, is easy to make in a slow cooker for a classic comforting dessert.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 2 hr 55 mins
• Calories: 176 Calories

Ingredients

• 2 tablespoons milk
• 1 large egg
• 1 tablespoon margarine
• 4 cups milk
• 0.5 teaspoon almond extract
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.125 teaspoon salt
• 0.5 cup long-grain white rice

Recipe Instructions

Step 1

Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

Step 2

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

Step 3

Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

Step 4

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.