Rice pudding with honey & walnuts
7
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This simple, traditional dessert is easy to make and so satisfying to eat. The honey and nuts add a touch of sweetness and crunch.
Ingredients
Low Fat Spread
10 g
Caster Sugar
1 tablespoon(s)
Pudding Rice (Short Grain), Dry
100 g
Skimmed Milk
550 ml
Lemon
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
Honey
4 teaspoon(s), level, clear, to serve
Instructions
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.
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