Vanilla Bean Rice Pudding - cooking recipe

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

Preparation

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.