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Slow Cooker Rice Pudding
Slow Cooker Rice Pudding
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Prep Time:
10 minutes
Cook Time:
165 minutes
Total Time:
235 minutes
Creamy crockpot rice pudding with eggs and vanilla extract, a comforting and classic dessert made effortlessly in a slow cooker.
Ingredients:
  • 4 cups milk
  • 0.5 cup white sugar
  • 0.5 cup long-grain white rice
  • 1 tablespoon margarine
  • 1 large egg
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.125 teaspoon salt
Instructions:
  • Combine 4 cups of milk, sugar, and rice in a slow cooker, stirring until the sugar dissolves. Mix in margarine, cover, and cook on High for 2 1/2 hours.
  • Combine egg, 2 tablespoons of milk, vanilla, almond extract, and salt in a bowl, and whisk until smooth.
  • Gradually pour the hot rice mixture into the egg mixture while whisking vigorously to prevent the egg from cooking. Then, pour the combined mixture back into the slow cooker and whisk until fully incorporated. Keep cooking on High until the mixture reaches a creamy consistency, approximately 15 minutes more.
  • In a glass baking dish, gently pour the pudding in. Cover with plastic wrap, leaving two corners open for venting. Refrigerate until completely chilled, about 1 hour.

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