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Ingredients

4 cups milk ½ cup white sugar ½ cup long-grain white rice 1 tablespoon margarine 1 egg 2 tablespoons milk ½ teaspoon vanilla extract ½ teaspoon almond extract ⅛ teaspoon salt

Nutrition Info

175.8 calories carbohydrate: 27.7 g cholesterol: 33.3 mg fat: 4.5 g fiber: 0.2 g protein: 5.8 g saturatedFat: 2 g servingSize: - sodium: 112.8 mg sugar: 18.5 g transFat: : - unsaturatedFat: : -

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.

8 servings

Super easy rice pudding made in a Crock Pot®. Yummo!