Description
Indulge in the comforting flavors of this creamy, rich Slow Cooker Rice Pudding. With minimal effort and a luxurious texture, it’s the perfect nostalgic dessert for cozy nights, family gatherings, or meal prep.
Ingredients
- 4 cups milk
- ½ cup white sugar
- ½ cup long-grain white rice
- 1 tablespoon margarine
- 1 large egg
- 2 tablespoons milk (for egg mixture)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon salt
Instructions
- Prepare the Base:
- Add 4 cups of milk, sugar, and rice to the slow cooker. Stir until the sugar dissolves.
- Add margarine and gently stir to combine.
- Cook the Pudding:
- Cover the slow cooker and set it to High.
- Cook for 2 ½ hours, stirring occasionally to prevent the rice from sticking to the bottom.
- Prepare the Egg Mixture:
- In a small bowl, whisk together the egg, 2 tablespoons of milk, vanilla extract, almond extract, and salt.
- Temper the Egg Mixture:
- Gradually add a small amount of the hot rice mixture to the egg mixture while whisking constantly to prevent the egg from cooking.
- Slowly pour the tempered egg mixture back into the slow cooker, whisking continuously until fully incorporated.
- Final Cooking Step:
- Continue cooking on High for an additional 15 minutes, or until the pudding thickens and becomes creamy.
- Chill the Pudding:
- Transfer the pudding to a glass dish, cover with plastic wrap (leave two corners uncovered for venting), and refrigerate for at least 1 hour, or until completely chilled.
Notes
- Rice Tip: Use long-grain white rice for the best texture. Avoid short-grain or instant rice.
- Tempering Step: This step is essential to prevent scrambled eggs in your pudding.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American