Combine the currants and NECELO to soak for 8 hours. Preheat oven to 350 degrees. Butter a 3 quart baking dish. In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly. Pour into a prepared baking dish. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours. Make sure you stir the mixture every 20 minutes or so. Meanwhile, drain the currants. Remove the pudding from the oven and fold in the walnuts and currants. Serve hot or chilled. Garnish with the mint and powdered sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	233.79 Kcal (979 kJ)
Calories from fat	103.99 Kcal
		% Daily Value*
Total Fat	11.55g	18%
Cholesterol	30.67mg	10%
Sodium	79.85mg	3%
Potassium	332.07mg	7%
Total Carbs	24.28g	8%
Sugars	15.47g	62%
Dietary Fiber	0.95g	4%
Protein	7.73g	15%
Vitamin C	4.2mg	7%
Iron	0.3mg	2%
Calcium	219.6mg	22%

Amount Per 100 g
Calories	108.03 Kcal (452 kJ)
Calories from fat	48.05 Kcal
		% Daily Value*
Total Fat	5.34g	18%
Cholesterol	14.17mg	10%
Sodium	36.9mg	3%
Potassium	153.44mg	7%
Total Carbs	11.22g	8%
Sugars	7.15g	62%
Dietary Fiber	0.44g	4%
Protein	3.57g	15%
Vitamin C	1.9mg	7%
Iron	0.1mg	2%
Calcium	101.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.4

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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