Creamy Rice Pudding With Cinnamon Sugar

1. 1

   Combine the rice, milk, sugar and zest in 4.5 quart slow cooker. Halve the vanilla bean lengthwise, then scrape the seeds into the cooker and add the vanilla bean.

2. 2

   Cook, covered, on low, for 6 hours, stirring twice, or until the rice is tender. Discard the vanilla bean and orange rind.

3. 3

   Combine the extra sugar and cinnamon in a small bowl and sprinkle over the pudding. Serve.

* Per serving · 4 servings · Values may vary.

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