Baked rice puddings with cherries
rice, white, dry
⅓ cup(s), (65g) medium-grain
2 cup(s), (500ml)
granulated stevia sweetener
55 g, (1/4 cup)
vanilla bean extract
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil. Place dishes in a baking dish.
- Place rice in a sieve and rinse under cold water until water runs clear.
- Bring 2 cups (500ml) water to the boil in a small saucepan over medium heat. Add rice and simmer for 8 minutes, or until just tender. Drain. Cool.
- Whisk milk, eggs, egg yolk, stevia and vanilla in a large bowl until combined. Transfer to a jug. Spoon cooled rice evenly into prepared dishes. Pour over egg mixture. Using a fork, stir each pudding to distribute the rice.