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.

Alternatives

  • 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

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.