Creamy Baked Rice Pudding

Serves: 6
Total Calories: 154


1 teaspoon butter or margarine
1/2 cup uncooked, short grain brown or white rice
3 cups soy milk or milk
1/2 teaspoon powdered stevia extract
1 tablespoon honey (optional)
1 tablespoon lemon juice
finely grated rind of 1/2 lemon
1/2 teaspoon cinnamon
1/4 cup raisins (optional)


• Preheat the oven to 300°F. Butter a medium-size casserole dish with the butter or margarine.
• Place the uncooked rice in the casserole dish with half of the milk. Cover the dish and place it in the oven. Uncover after it starts boiling or in about 30 minutes.
• After about 1 hour, stir in the rest of the milk, the stevia extract, lemon juice, lemon rind, cinnamon, and raisins, if desired. Leave uncovered.
• Bake about an hour to an hour and a half more, stirring every half hour. Remove from the oven before all the milk is totally absorbed. Add more milk if necessary. The pudding should be thick but creamy.

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 28

This Creamy Baked Rice Pudding recipe is from the Stevia Cookbook. Download this Cookbook today.

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