Rice pudding with walnuts
6
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Reduced fat oil spread
2 tsp
Sweetener, xylitol
1 tbs
Rice, white, dry
½ cup(s), short-grain, (110g)
Skim milk
550 ml
Fresh lemon rind
2 tsp, finely grated
Fresh bay leaf
1 whole
Vanilla bean
1 whole, split lengthways
Walnuts
3 piece(s), halved
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Honey
1 tbs, to serve
Instructions
1
Melt spread in a large, heavy-based non-stick saucepan over a mediumlow heat. Add xylitol and rice. Stir to coat, then add milk, half the lemon rind, bay leaf and vanilla pod.
2
Bring to the boil and simmer for 25 minutes, stirring often, until rice is tender and all the milk is absorbed.
3
Meanwhile, toast walnuts in a dry frying pan and over a medium-high heat, stirring, until just browned and fragrant. Remove from heat and coarsely chop.
4
Stir yoghurt into rice pudding. Divide among bowls and serve each drizzled with honey and sprinkled with walnuts and remaining lemon rind.
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