Vanilla Bean Rice Pudding

Submitted by weekend cooker

"Converted rice, raisins, and cinnamon are included in this flavorful dessert."

 

• Ready In: 2hrs 40mins
• Ingredients: 10
• Yields: 12 desserts
• Serves: 12

ingredients

• 1419.54 ml nonfat milk
• 354.88 ml convented rice, uncooked
• 236.59 ml sugar
• 236.59 ml raisins
• 14.79 ml butter, melted
• 2.46 ml salt
• 1 vanilla bean, split
• 1 large egg
• 2.46 ml cinnamon
• 226.79 g carton nonfat sour cream

directions

1. Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
2. Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
3. Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
4. Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
5. Return egg mixture to slow cooker, stirring constantly with a whisk.
6. Cook 1 minute while stirring.
7. Remove inner vessel from slow cooker.
8. Let stand 5 minutes, and mix cinnamon, and sour cream.
9. Discard vanilla bean.
10. Serve warm , not hot or refrigerate until fully chilled.