Vanilla Bean Rice Pudding

1. 1

   Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.

2. 2

   Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.

3. 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. 4

   Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.

5. 5

   Return egg mixture to slow cooker, stirring constantly with a whisk.

6. 6

   Cook 1 minute while stirring.

7. 7

   Remove inner vessel from slow cooker.

8. 8

   Let stand 5 minutes, and mix cinnamon, and sour cream.

9. 9

   Discard vanilla bean.

10. 10

    Serve warm , not hot or refrigerate until fully chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.