Place the rice, milk, apricots, sultanas, bay leaf, nutmeg, orange rind and juice and sugar in a medium non-stick saucepan. Heat this rice mixture until it is almost boiling, then reduce the heat and gently simmer, uncovered, for 30-40 minutes or until the rice is tender. Ensure you stir the rice occasionally to prevent sticking and if the pan becomes too dry add a little more milk. This rice pudding can be served warm or chilled, spooned into bowls and sprinkled with a little cinnamon. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 94 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 53mg||16 %|
|Sodium 332.8mg||11 %|
|Potassium 636.3mg||17 %|
|Total Carbohydrate 73.6g||22 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 71g|
|Protein 15.4g||22 %|
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Calories per serving: 447
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