Recipe: Creamy Baked Rice Pudding

Last Updated on September 23, 2020 by Ellen Christian

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

Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.

Preheat the oven to 300F.  Butter a medium sized 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.

I made this yesterday for dessert and really enjoyed it.  It’s not custardy like the rice puddings I’m used to but it was really good.  I think it would make a great breakfast dessert since it’s not super sweet.

This recipe is from Stevia by Rita DePuydt as previously reviewed.

Leave a Comment