Rice pudding with honey & walnuts
Low Fat Spread
Pudding Rice (Short Grain), Dry
1 zest(s) of 1, grated
Bay leaf, dry
1 individual, split lengthways
0% fat natural Greek yogurt
4 teaspoons, level, clear, to serve
- 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.
- 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.
- 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.
- 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.