Rice pudding with walnuts

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.