Low-Sugar Apricot & Walnut Rice Pudding
Intense currant and cinnamon flavors are coupled with nuts for a unique taste. Enjoy this dreamy combination and wonderful twist of a rice pudding.
At a glance
1 1/2 cups white rice, cooked, warm
1/2 cup dried apricots, chopped
1/4 cup currants
1/4 cup walnuts, chopped
1 cup evaporated low-fat milk
1 1/2 tsp. cinnamon
1 tbsp. 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
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