Slow Cooker Rice Pudding Recipe

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.