Prep 10 mins
Cook 25 mins
From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.
- 1 1⁄2 cups white rice (cooked, warm)
- 1⁄2 cup dried apricot (chopped)
- 1⁄4 cup currants
- 1⁄4 cup walnuts (chopped)
- 1 cup evaporated low-fat milk
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon sugar (or sugar substitute)
- 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.
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!
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
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! :)