Nutty Rice Pudding
Ingredients
- 1 1/2 oz brown short grain rice
- 1 1/2 oz white short grain or pudding rice
- 1 oz flaked almonds
- 2 oz dried dates chopped
- 1 1/4 pints fresh skimmed milk
- 1/4 tsp ground cardamom
- 1 tbsp honey
- 1/2 oz butter
Instructions
- Mix together the rice, almonds and dates and place in a lightly greased 2 pint/l litre ovenproof dish.
- Bring the milk, cardamom and honey to the boil, stirring occasionally.
- Pour into the dish, dot with butter and bake at Mark 5 (190°C) 375°F for 1 hour until golden.
- Then cover and cook for a further 20 minutes.
Calories: 250 kcal
Carbohydrates: 41 g
Protein: 8 g
Fat: 7g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 89 mg
Potassium: 419 mg
Fiber: 3 g
Sugar: 21 g
Vitamin A: 392 IU
Vitamin C: 1 mg
Calcium: 213 mg
Iron: 1 mg