A delicious protein rice pudding recipe that is great for post-workout. And it's made with cooked rice, which speeds up the cooking time!
If you're not in the habit of having a high carb post-workout meal, you may find these macros to be shocking. But you can certainly adjust them by swapping out the maple syrup for a calorie free sweetener.
If you like this recipe, you may also enjoy this Chocolate Chia Pudding and this Chocolate Pudding made with avocado.
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🍚 Ingredients
- Cooked brown rice (or any kind of cooked rice)
- Skim milk (or any kind of milk)
- Sea salt (or any salt)
- Ground cinnamon
- Vanilla extract
- Maple syrup
- Vanilla whey isolate (or vanilla whey concentrate)
👩🏼🍳 Instructions
Combine rice and milk in a saucepan over medium heat. Cover pan.
Once it begins to boil, uncover and lower heat.
Simmer over low heat for 30-35 minutes, stirring frequently, until the rice has completely softened.
Remove from heat, and let cool slightly.
Add sea salt and cinnamon. Mix well.
Add vanilla and maple syrup. Mix well.
Add vanilla whey. Mix well.
Serve warm, or let cool and refrigerate. Enjoy!
🥡 Substitutions
I used a vanilla whey isolate in this recipe since I make it for post-workout, but a whey concentrate would work just as well. If you want to use a whey/casein blend like Quest protein powder, you may need more milk for the same consistency.
🍯 Variations
This would be delicious with honey in place of the maple syrup.
Add raisins or chopped dates. Or mashed banana!
Make salted caramel protein rice pudding by adding a touch of salt and flavoring with this natural, sugar free caramel syrup.
Try using coconut milk for a flavor twist!
🥘 Equipment
You'll need a saucepan. This one has great reviews for easy cleanup!
I like this wooden spoon because it has the corner piece to get in at the edges of the pan.
🥶 Storage
Store rice pudding in the refrigerator in an airtight container. It'll be best if eaten in a few days.
🥣 Recipe
Equipment
Ingredients
- 2 cups cooked brown rice 390g
- 2 cups skim milk (or any kind) 475ml
- ¼ teaspoon sea salt 1.5g
- 1 teaspoon ground cinnamon 2g
- 1 teaspoon vanilla extract 5ml
- 3 tablespoons maple syrup 45ml
- 1 cup natural vanilla whey isolate 102g
Instructions
- Combine rice and milk in a saucepan over medium heat. Cover pan.
- Once it begins to boil, uncover and lower heat.
- Simmer over low heat for 30-35 minutes, stirring frequently, until the rice has completely softened.
- Remove from heat, and let cool slightly.
- Add sea salt and cinnamon. Mix well.
- Add vanilla and maple syrup. Mix well.
- Add vanilla whey. Mix well.
- Serve warm, or let cool and refrigerate. Enjoy!
Andréa
Hi Vincent,
That's a great idea! I haven't tried it with cooked quinoa, so I can't say for sure, but I think it would probably work with less milk. Maybe 1 cup instead of 2. If you do give it a try, let us know how it goes!
Thanks for writing in!
Andréa
Vincent
What about using Quinoa? How would the recipe change?