Rice pudding with walnuts
Reduced fat oil spread
Rice, white, dry
½ cup(s), short-grain, (110g)
Fresh lemon rind
2 tsp, finely grated
Fresh bay leaf
1 whole, split lengthways
3 piece(s), halved
99% fat-free, plain or natural yoghurt, unsweetened
1 tbs, to serve
- 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.
- Bring to the boil and simmer for 25 minutes, stirring often, until rice is tender and all the milk is absorbed.
- 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.
- Stir yoghurt into rice pudding. Divide among bowls and serve each drizzled with honey and sprinkled with walnuts and remaining lemon rind.