Slow Cooker Rice Pudding

Name: Slow Cooker Rice Pudding
Prep time: 10 min
Cook time: 165 min
Yield: 8
Ingredients: 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

⏱️ Ready in 2h 55m 🥄 Prep 10 min 🔥 Cook 2h 45m 👥 8 servings

Slow Cooker Rice Pudding is an impressive slow-cooker meal you can prepare in about 2 hours 55 minutes. Made with 4 cups milk, ½ cup white sugar, ½ cup long-grain white rice, 1 tablespoon margarine and 1 egg, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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🔗 Recipe adapted from AllRecipes

#Pudding #Slow cooked

📊 At a Glance

Prep 10 min

Cook 2h 45m

Serves 8

Difficulty Hard

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 176

% Daily Value*

Total Fat 4.5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 113mg 5%

Total Carbohydrate 27.7g 10%

Dietary Fiber 0.2g 1%

Total Sugars 18.5g

Protein 5.8g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.