Intimidated by vanilla beans? Don’t be. Try this recipe for Vanilla Bean Rice Pudding—creamy, comforting, and full of fresh vanilla flavor. A perfect treat as the weather turns cool.
Vanilla Bean Rice Pudding
Makes 12 servings
(Ideal slow-cooker size: 4-quart)
6 cups fat-free milk
11/2 cups uncooked converted rice
1 cup sugar
1 cup raisins
1 Tbsp. butter or margarine, melted
1/2 tsp. salt
1 vanilla bean, split
1 large egg
1/2 tsp. ground cinnamon
8-oz. carton fat-free sour cream
1. Combine milk, rice, sugar, raisins, butter, and salt in slow cooker. Stir well.
2. Scrape seeds from vanilla bean. Add seeds and bean to milk mixture.
3. Cover with lid and cook on high 21/2-4 hours, or just until rice is tender and most of 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 whisk. Cook 1 minute while stirring. Remove inner vessel from slow cooker.
6. Let stand 5 minutes. Mix in cinnamon and sour cream. Discard vanilla bean.
7. Serve warm, not hot, or refrigerate until fully chilled.
Per Serving: 270 calories (15 calories from fat), 2g total fat (1g saturated, 0g trans), 20mg cholesterol, 180mg sodium, 55g total carbohydrate (0.5g fiber, 33g sugar), 8g protein, 8%DV vitamin A, 2%DV vitamin C, 20%DV calcium, 8%DV iron.
Note: If your diet permits, you may top individual servings with light, or fat-free, vanilla-flavored whipped topping.
- Fat-free milk
- Uncooked converted rice
- Vanilla bean
- Ground cinnamon
- Fat-free sour cream