Fruit 'N' Nut Rice Pudding - cooking recipe

Ingredients

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)

Preparation

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.