Slow Cooker Rice Pudding

Directions

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