Vanilla Bean Rice Pudding

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

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

Ingredients

• 6  cups nonfat milk
• 1 1⁄2 cups  convented rice, uncooked
• 1  cup sugar
• 1  cup raisins
• 1  tablespoon butter, melted
• 1⁄2 teaspoon salt
• 1  vanilla bean, split
• 1  large egg
• 1⁄2 teaspoon cinnamon
• 1 (8 ounce) 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.