Vanilla Bean Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 140 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Converted rice, raisins, and cinnamon are included in this flavorful dessert. 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.
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