Vanilla Bean Rice Pudding

I halved this recipe and used vanilla extract instead of a real vanilla bean -- although if you want to use it I'll give you the information on adding it to the recipe. This turned out exceedingly well and it just the right amount of sweet that it kills the sweet craving. I also used Splenda intead of real sugar as I'm trying to use that more and more to cut back on my sugar intake.

3 (6)C Milk
3/4 (1 1/2) C uncooked rice
1/2 (1)C sugar/Splenda
1 C Raisins (options as I loathe raisins)
1 T butter melted
sprinkle of salt
1 vanilla bean or 1 tsp extract
1 egg
cinnamon
4 (8) oz sour cream

Combine milk, rice, sugar, butter and salt -- add raisins if using them, in crockpot and stir together. Add vanilla extract or scrape seeds from the bean and add them with the bean husk

Cover and cook on high for 2.5 - 4 hours or just until rice is tender and most of the liquid is absorbed -- I had approxmately 1/2 c of milk roaming around.

Scramble egg and mix with a bit of the rice to temper the egg and then put into the crockpot. Cook for 1 minute while stirring and then remove the inner shell of the crockpot and place on the counter top.

Let it sit for about 5 minutes and then add cinnamon and sour cream -- at this point pull the bean husk out and throw it away.

Notes:

Really nothing I would change with this recipe.. it's really good just the way it is.