4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon butter
1 large egg
2 tablespoons milk
½ teaspoon vanilla extract
⅛ teaspoon salt
1 Earl Grey teabag (I used Stash)
Directions
- Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add butter and the teabag, cover, and cook on High for 2 1/2 hours.
- Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.
- 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.
- 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.
NOTES:
This is crazy-easy to do in the crock pot!
The original recipe had almond extract and no tea bag.
The Earl Grey flavor is subtle and delicious. Best served warm and maybe with a little whipped cream.
