Ingredients

• 4 1/2 cups plus 1/2 cup milk
• 1 cup uncooked converted rice
• 1 cup sugar
• 1 cup raisins
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 stick cinnamon
• 1 tablespoon vanilla extract
• 1/4 cup liquid egg substitute
• 1/2 cup sour cream
• 1/2 teaspoon lime zest
• Ground cinnamon

Directions

1. Combine 4 1/2 cups of the milk, rice, sugar, raisins, butter, salt, cinnamon stick, and vanilla in the slow cooker

2. Stir well

3. Cover and cook on low for 2 1/2 hours, stirring every 30 minutes

4. In a seperate bowl, stir together the remaining 1/2 cup of milk with the egg substitute

5. Thoroughly stir together with the hot rice in the slow cooker

6. Add sour cream and lime zest

7. Turn off the slow cooker and let the rice pudding cool for about 20 minutes

8. Remove and discard the cinnamon stick

9. Seperate the rice pudding into seperate serving bowls and chill in the refrigerator for 2 or more hours

10. Serve cold with ground cinnamon sprikled over the top

11. Makes 6-8 servings

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