Low-Sugar Apricot & Walnut Rice Pudding
Behold the amazing mouthwatering power of apricots. Intense currant and cinnamon flavors are coupled with nuts for a unique taste. Enjoy this dreamy combination and wonderful twist of a rice pudding.
Course Bread Pudding / Cobblers
Cuisine Continental
Servings 6 servings
Calories 1603.13 kcal
- 1 1/2 cup(s) white rice, cooked, warm
- 1/2 cup(s) dried apricots, chopped
- 1/4 cup(s) currants
- 1/4 cup(s) walnuts, chopped
- 16 tablespoon(s) evaporated low-fat milk
- 1 1/2 teaspoon(s) cinnamon
- 3 teaspoon(s) sugar substitute
Preheat oven to 350 degrees.
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 re-warm for 5 minutes.
Cover with foil (or lid) and allow standing for 5 minutes before serving.
Ready in 35 min.
Calories: 1603.13kcalCarbohydrates: 323.58gProtein: 40.96gFat: 16.35gSaturated Fat: 1.54gSodium: 250.89mgFiber: 9.75gSugar: 87.74g
Keyword Diabetes Friendly, Rice