Rice pudding is a classic dessert that is especially comforting on cool winter nights. Traditionally, rice pudding is made on the stove top with you perched over the pot with a wooden spoon, continuously stirring the pudding as it bubbles under the flame. This slow cooker version allows you to spend the evening as you wish while the crock pot does all the work. Moreover, all the ingredients are fat-free when possible so each serving only has 270 calories! The fresh vanilla beans adds tremendous flavor and fragrance to the dish. For those of you who are lactose intolerant or have a dairy-free diet, feel free to substitute with almond milk, cashew milk, soy milk, coconut milk or other dairy-free alternative. This recipe is so simple, you will be able to enjoy rice pudding all year long.
Vanilla Bean Rice Pudding
Recipe from Fix-it and Forget-it
6 cups fat-free milk
1 1/2 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
For full recipe instructions, watch the video below or click here.
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