Slow Cooker Rice Pudding

• 4 cups milk
• 1/2 cup white sugar
• 1/2 cup long-grain white rice
• 1 tablespoon margarine
• 1 egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt

1. Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
2. Cook on High for 2 1/2 hours.
3. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
4. 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.
5. Continue cooking on High until creamy, about 15 minute more.
6. 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.

milk, white sugar, longgrain white rice, margarine, egg, milk, vanilla, almond, salt

Taken from www.allrecipes.com/recipe/235333/slow-cooker-rice-pudding/ (may not work)