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Fruity Rice Pudding
  • 1/3 cup short grain rice
  • 2 cups low-fat milk
  • 1 tablespoon honey
  • 1 teaspoon grated orange or lemon rind
  • 1/4 cup dried apricots, chopped
  • 1/4 cup sultanas
  • Pinch nutmeg or cinnamon
  1. Preheat oven to 160 °C.
  2. In a 4-cup pie dish, mix all ingredients except the spice.
  3. Sprinkle nutmeg on top and bake for 1–1 ½ hours until the rice has absorbed most of the liquid.
  4. Serve hot or cold.


  • Other dried fruits may be substituted, eg: raisins, dried apple, pear, peaches, figs or dates.

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Grater
  • Chopping board
  • Large knife
  • Ovenproof pie dish



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

183g Quantity per serving Quantity per 100g
Energy 891kJ 488kJ
Protein 6.8g 3.7g
Fat, total 1.8g 1.0g
— Saturated 1.15g 0.6g
Carbohydrate 41.0g 22.5g
— Sugars 26.5g 15.0g
Fibre 2.6g 1.4g
Sodium 56.2mg 30.8mg