Recipe: Cinnamon Protein Rice Pudding

This cinnamon protein pudding is soft, fluffy, and is a sweet treat that has the added bonus of helping you hit your protein target.

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Cinnamon Protein Rice Pudding

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Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Rachel Aust

Prep time: 60 MinTotal time: 1 Hour

Ingredients US Metric

• 1 cup short grain rice (uncooked) – I used this sushi style rice, you could also use brown rice, but short grain rice will have a fluffier texture
• 3 cups unsweetened almond milk
• 1 tbsp erythritol
• 3/4 cup cinnamon whey (55g) – or vanilla, I use ISO100
• 1/4 cup sugar free maple syrup (this brand or this brand work well)
• 1 pinch Himalayan salt
• 1 tsp vanilla extract
• 0.5 tsp cinnamon (more if using vanilla whey)
• (optional) more maple syrup, and blueberries, to serve

Instructions

1. Combine rice and almond milk in saucepan on medium heat
2. Allow to boil, uncover, and lower heat.
3. Add in erythritol and whey, and allow to simmer, stirring regularly until rice is soft and has mostly absorbed almond milk
4. After rice has simmered for around 20 mins with whey, add in salt, cinnamon, maple syrup, stir well, and keep stirring until rice is cooked well (around another 10 mins). You want the rice to be soft and fluffy in texture. Stir regularly so the rice doesn’t burn.
5. Serve and eat warm, or put in the fridge for an hour and serve cooled with berries and maple syrup.

Nutrition Facts

Calories

160

Fat (grams)

2 g

Carbs (grams)

22.4 g

Protein (grams)

11.7 g

The nutritional labels are a product of online calculators such as Lifesum. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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