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Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

Cost $6, save $5

Source: Recommended by CookPal

  • 185 Min
  • 8 Servings
  • $6

INGREDIENTS

  • Dairy

    • 🥛 4 cups milk
    • 1 tablespoon margarine
    • 🥛 2 tablespoons milk

  • Sweeteners

    • 🧂 ½ cup white sugar

  • Grains

    • 🍚 ½ cup long-grain white rice

  • Flavors

    • ½ teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 🧂 ⅛ teaspoon salt

  • Protein

    • 🥚 1 large egg

STEPS

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.

2

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

3

Pour a small amount of the hot rice mixture into the egg mixture, whisking quickly to prevent the egg from cooking. Pour the mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

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.

NUTRIENTS

Per 1 serving

🔥

176

Calories

  • 6
    Protein
  • 28
    Carbs
  • 5
    Fats

💡 For a richer flavor, consider using whole milk or a mixture of milk and cream.Add a sprinkle of cinnamon or nutmeg before serving for extra warmth and aroma.Use leftover rice pudding to make a delicious breakfast by reheating it with a splash of milk.