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Photo of Creamy rice pudding with grilled bananas by WW

Creamy rice pudding with grilled bananas

Total Time
35 min
10 min
5 min
This light, fluffy rice pudding is full of tropical flavours.


Skim milk

¾ cup(s), (180ml)

Caster sugar

1 tbs

Cinnamon quill

1 whole

Microwave white rice

250 g


2 medium, thickly sliced

Maple syrup

1 tbs

Vanilla yoghurt, 99% fat-free, no added sugar

300 g

Oil spray

1 x 3 second spray(s)


  1. Combine the milk, sugar and cinnamon in a saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Remove from heat.
  2. Meanwhile, heat the rice in the microwave following packet instructions. Place rice in a medium heatproof bowl. Pour in the hot milk mixture and stir to combine. Stand for 5 minutes or until milk has absorbed. Remove the cinnamon stick. Cover and place in the fridge for 20 minutes to chill.
  3. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Brush the banana slices with half the syrup. Cook for 1 minute each side or until lightly browned. Transfer to a plate.
  4. Fold the yoghurt into the cold rice mixture. Divide the rice pudding between four serving glasses. Top with the banana and drizzle with the remaining syrup to serve.