Vanilla Bean Rice Pudding

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READY IN: 2hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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