Rice Pudding I

Preheat oven to 325°F (160°C). In a large mixing bowl, whisk together the 2 eggs, 2 tbsp sugar (or sugar substitute), 1 tsp vanilla, and 1 tsp grated lemon peel until well combined.

Stir in the 1 cup low-fat milk and 1 packet butter buds, mixing until the butter buds are fully incorporated and the mixture is smooth.

Add the ½ cup uncooked brown rice and ¼ cup raisins to the milk mixture, stirring gently to distribute evenly.

Pour the rice pudding mixture into a greased baking dish (approximately 8x8 inches or similar capacity). Stir once more to ensure even distribution of rice and raisins.

Bake in the preheated 325°F oven for 35 minutes, until the custard is set but still slightly creamy and the rice is tender.

Remove from the oven and let cool for 5 minutes before serving. The pudding will continue to thicken slightly as it cools.