RecipesDessert
Dessert
Cinnamon Protein Rice Pudding
Pudding rice simmered in milk until thick and creamy, vanilla and protein stirred in off the heat, then spooned into bowls with a dusting of cinnamon.
- Serves
- 4
- Prep
- 5min
- Cook
- 40min
- Total
- 45min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Pressure, Cholesterol
Per serving
- Calories
- 347kcal
- Protein
- 22.4g
- Carbs
- 49.2g
- Fat
- 6.2g
- Fibre
- 0g
Ingredients
For 4 servings · MetricUS
- 150gpudding rice (short grain)
- 1 Lsemi-skimmed milk1 litre carton
- 25gcaster sugar
- 1cinnamon stick
- 1 tspground cinnamonto finish
- 1 tspvanilla extract
- 2 scoopvanilla protein powderabout 30g each
- pinch of salt
- 5½ ozshort grain rice (Arborio or similar)
- 4 cupreduced-fat milk1 quart
- 1 ozgranulated sugar
- 1cinnamon stick
- 1 tspground cinnamonto finish
- 1 tspvanilla extract
- 2 scoopvanilla protein powderabout 30g each
- pinch of salt
Method
Simmer the rice.
Put the pudding rice, milk, sugar, cinnamon stick and a pinch of salt in a heavy-based saucepan over a medium heat.
Bring to a gentle simmer, stirring often so the rice doesn't catch on the bottom.
Cook low and slow.
Reduce the heat to low and simmer for 35 to 40 minutes, stirring every few minutes, until the rice is tender and the milk has thickened into a creamy pudding.
Stir in the protein.
Remove from the heat and take out the cinnamon stick. Let the pudding cool for 2 to 3 minutes so it isn't scalding hot.
Stir in the protein powder, vanilla and ground cinnamon until fully dissolved and smooth. Loosen with a splash more milk if it's thickened too far.
Serving.
Spoon into bowls and finish with an extra dusting of cinnamon. Serve a quarter per person.