Super easy crockpot rice pudding made in a slow cooker.
Ingredients
- 4 cups milk
- ½ cup white sugar
- ½ cup long-grain white rice
- 1 tablespoon margarine
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1/8 teaspoon salt
- 2 tablespoons milk
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 176 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat2g | 10% |
Cholesterol33mg | 11% |
Sodium113mg | 5% |
Total Carbohydrate28g | 10% |
Dietary Fiber0g | 1% |
Total Sugars19g | |
Protein6g | |
Vitamin C0mg | 2% |
Calcium154mg | 12% |
Iron1mg | 4% |
Potassium212mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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