Creamy slow cooker rice pudding, an old-fashioned family favorite made lighter with fat free evaporated milk and almond milk
1 can (12 ounces) fat free evaporated milk
5 cups vanilla almond milk, divided use
¾ cup uncooked long grain white rice
⅔ cup sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon salt
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 ½ cup of the hot rice mixture into the eggs. And then ½ 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.
Nutritional Estimates Per Serving (1/2 cup): 146 calories, 2.1 g fat, 27.4 g carbs, 0.6 g fiber, 4.3 g protein and *4 Weight Watchers Points Plus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/03/creamy-slow-cooker-rice-pudding/