Recipe Details
Ingredients
-
4cupsmilk
-
½cupwhite sugar
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½cuplong-grain white rice
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1tablespoonmargarine
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1largeegg
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2tablespoonsmilk
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½teaspoonvanilla extract
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½teaspoonalmond extract
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⅛teaspoonsalt
Cooking Directions
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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.
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Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories176 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
10% |
| Cholesterol 33mg |
11% |
| Sodium 113mg |
5% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 0g |
1% |
| Total Sugars 19g |
|
| Protein 6g |
|
| Vitamin C 0mg |
2% |
| Calcium 154mg |
12% |
| Iron 1mg |
4% |
| Potassium 212mg |
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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Dish Photos
