Fruit 'n' Nut Rice Pudding

"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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photo by Annacia photo by Annacia
photo by Annacia
photo by Redsie photo by Redsie
Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

  • 354.88 ml white rice (cooked, warm)
  • 118.29 ml dried apricot (chopped)
  • 59.14 ml currants
  • 59.14 ml walnuts (chopped)
  • 236.59 ml evaporated low-fat milk
  • 7.39 ml cinnamon
  • 14.79 ml sugar (or sugar substitute)
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directions

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

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Reviews

  1. 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!
     
  2. 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
     
  3. 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! :)
     
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