Photo of Rice pudding with honey & walnuts by WW

Rice pudding with honey & walnuts

Points® value
Total Time
35 min
5 min
30 min
This simple, traditional dessert is easy to make and so satisfying to eat. The honey and nuts add a touch of sweetness and crunch.


Low Fat Spread

10 g

Caster Sugar

1 tablespoon(s)

Pudding Rice (Short Grain), Dry

100 g

Skimmed Milk

550 ml


1 zest(s) of 1, grated

Bay leaf, dry

1 leaf/leaves

Vanilla pod

1 individual, split lengthways

Walnut Halves

10 g

0% fat natural Greek yogurt

150 g


4 teaspoon(s), level, clear, to serve


  1. Melt the spread in a large, heavy-based pan over a low-medium heat. Add the sugar and cook for 1-2 minutes, stirring, until the sugar has dissolved, then add the rice. Stir to coat, then add the milk, half the lemon zest, the bay leaf and vanilla pod.
  2. Bring to the boil, then reduce the heat and simmer for about 25 minutes, stirring often, until the rice is tender and all the milk is absorbed.
  3. Meanwhile, put the walnuts in a dry frying pan and cook over a medium-high heat, stirring, until just browned and fragrant, then remove from the heat and roughly chop.
  4. Stir the yogurt into the rice pudding. Divide between 4 bowls and serve each with 1 teaspoon of honey, a scattering of the chopped walnuts and the remaining lemon zest.