Ingredients

The following ingredients have 4 Servings
  • 1 can (12 ounces) fat-free evaporated milk
  • 5 cups vanilla almond milk (divided use)
  • 3/4 cup uncooked long grain white rice
  • 2/3 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 eggs

Instruction

  • Ideal Slow Cooker Size: 4-Quart
  • Grease the inside of your slow cooker.
  • Combine the rice, evaporated milk, 4 cups of the almond milk, sugar, nutmeg, cinnamon and salt in the slow cooker.
  • Cover and cook on LOW for 5 to 6 hours, stirring every 1 to 2 hours, until the rice is tender and creamy.
  • Place the eggs and remaining 1 cup of almond milk in a bowl. Whisk to combine. Whisk 1/2 cup of the hot rice mixture into the eggs. And then 1/2 cup more. (This helps to slowly warm them so they don't scramble when add them to the slow cooker.)
  • Slowly stir the egg mixture back into the slow cooker, stirring constantly.
  • Cover and continue to cook on LOW for 10 minutes more until thickened and creamy.
  • If the mixture seems to stiff, slowly stir in a little more almond milk until you achieve the desired consistency.
  • Pour the rice pudding into a serving bowl.
  • Allow to cool for about 30 minutes.
  • Serve warm or refrigerate until chilled.