Vanilla Bean Rice Pudding

Directions

1. 1
   Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
2. 2
   Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
3. 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. 4
   Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
5. 5
   Return egg mixture to slow cooker, stirring constantly with a whisk.
6. 6
   Cook 1 minute while stirring.
7. 7
   Remove inner vessel from slow cooker.
8. 8
   Let stand 5 minutes, and mix cinnamon, and sour cream.
9. 9
   Discard vanilla bean.
10. 10
    Serve warm , not hot or refrigerate until fully chilled.