Creamy Protein Rice Pudding
45 min265 kcal each
Slow-stirred rice pudding made with skim milk and a little whey, scented with cinnamon and vanilla and dotted with raisins.
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Plan this recipeIngredients
for 4 servings- Short-grain or white rice, uncooked120 g
- Skim milk1 l
- Whey protein powder, vanilla or unflavoured30 g
- Maple syrup1½ tbsp
- Raisins30 g
- Ground cinnamon1 tsp
- Vanilla extract1 tsp
Method
Prep 5 min · cook 40 min- Simmer the rice in the milk over low heat for 35–40 minutes, stirring often so it doesn’t catch, until thick and creamy.
- Stir in the raisins, maple syrup, vanilla and cinnamon.
- Take off the heat, wait 2 minutes, then whisk in the protein powder. Added to boiling milk, it goes grainy.
- Serve warm, or chill. It thickens a lot in the fridge, so loosen it with milk.
Nutrition
per servingCal
265
Protein
17g
Carbs
48g
Fat
0.54g
Of 0.5g of fat per serving, 0.3g is saturated.
