Fruit 'n' Nut Rice Pudding

Total Time
10 mins
25 mins

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.

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  • 1 12 cups white rice (cooked, warm)
  • 12 cup dried apricot (chopped)
  • 14 cup currants
  • 14 cup walnuts (chopped)
  • 1 cup evaporated low-fat milk
  • 1 12 teaspoons cinnamon
  • 1 tablespoon sugar (or sugar substitute)


  1. Preheat oven to 180 degree Celsius.
  2. Place the rice in an ovenproof pie dish.
  3. Add the apricots, currants and walnuts.
  4. Stir the milk through and blend in the cinnamon.
  5. Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
  6. Stir in sugar or substitute and rewarm for 5 minutes.
  7. Cover with foil (or lid) and allow to stand for 5 minutes before serving.
Most Helpful

5 5

delicious! I added in more sugar and reduced the cinnamon to 1/2 teaspoon, subbed raisins for the currents, I enjoyed half and saved the rest for later, thanks for sharing Pat!

4 5

This is lovely. I added the Tbsp of Splenda but found that I needed to add more to my dish to really bring out it's best. I used pecans because I have them and the fruit /nut combo is great. I loved the apricots and currants. Don't expect this recipe to be a creamy pudding, the rice soaks up all of the liquid. I added a Tbsp or two of light coffee creamer to my serving. It's very easy to make and all in all I loved it. Thanks Pat for another yummy diabetic recipe. :D

4 5

This was easy, tasty and very quick to prepare! Used some leftover basmati rice, added some currants and some dried cranberries and voila - dessert was made!! Thanks Chef Potts! :)