Description
Protein Rice Pudding with Cooked Rice is a quick, creamy, and nourishing dessert or breakfast that transforms leftover rice into a high-protein treat. Naturally gluten-free and customizable, it’s perfect warm or chilled.
Ingredients
- 2 cups cooked white or brown rice
- 1 1/2 cups plant-based milk (or dairy milk)
- 1/2 cup vanilla or unflavored protein powder
- 2–3 tbsp maple syrup or honey (to taste)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: raisins, chopped nuts, nut butter, shredded coconut, fresh fruit
Instructions
In a saucepan, combine cooked rice and milk over medium heat. Stir to combine.
- Bring to a gentle simmer, stirring frequently to prevent sticking.
- Cook for 8–10 minutes until thickened and rice has absorbed more liquid.
- Stir in cinnamon, vanilla extract, and salt.
- Remove from heat and let cool slightly before adding protein powder. Stir until fully combined and smooth.
- Adjust consistency with more milk if desired.
- Sweeten with maple syrup or honey to taste.
- Serve warm or chill for 1–2 hours for a cold version.
- Top with raisins, fruit, nuts, or nut butter before serving.
Notes
- Add protein powder after cooking to prevent clumping or curdling.
- Use coconut milk and tropical fruit for a tropical variation.
- Chocolate lovers can swap in cocoa powder or chocolate protein powder.
- Store in the fridge for up to 4 days; reheat with a splash of milk if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 5mg
