Creamy Cinnamon Protein Rice Pudding

Name: Creamy Cinnamon Protein Rice Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: North American
Ingredients: 120 g dry long-grain white or basmati rice, short grain if you have it; 870 ml skim milk; 2 tbsp pure maple syrup; 1¼ tsp ground cinnamon; 1 tsp vanilla extract; 1¼ scoops casein protein powder, vanilla; 40 g raisins

Old-fashioned stovetop rice pudding with cinnamon and vanilla, made richer in protein with milk and a stir of casein at the end.

284calories

18 gprotein
51 gcarbs
1 gfat
1 gfibre

per serving

Prep: 5 min
Cook: 30 min
Serves: 4
Cost: $1.55/serving

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Servings

Fit to my macros

g protein per serving

Units

Ingredients

Method

Rinse the rice briefly in a sieve; for a creamier pudding skip the rinse.
Put the rice, milk, maple syrup and cinnamon in a heavy saucepan and bring to a gentle simmer over medium heat, stirring so the milk does not catch.
Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring every 2 to 3 minutes and scraping the bottom, until the rice is tender and the pudding is creamy.
Take the pan off the heat and cool for 5 minutes; casein clumps if added to boiling milk.
Whisk in the casein protein and vanilla until smooth, then stir in the raisins.
Serve warm, or chill; it thickens in the fridge, so stir in a splash of milk before eating. Keeps 4 days.