Fruit 'n' Nut Rice Pudding
photo by Annacia
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
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)
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
-
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
RECIPE SUBMITTED BY
I'mPat
Australia
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