High-Protein Brown Rice Pudding |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This came from Obesity Help. I have not tried it, just posting for safe keeping. Ingredients:
1/4 cup sugar (or sub 1/4 cup splenda) |
2 cups nonfat milk |
1/4 teaspoon salt |
1 egg |
3 egg whites (or sub 3/4 cup fat free egg substitute) |
2 teaspoons lemon zest (don't skip this, crucial for flavor!!!) |
2 cups cooked brown rice (uncle ben's instant brown rice recommended) |
1 scoop unflavored protein powder (any whey, unjury is good, too) |
Directions:
1. Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low.
2. Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any scrambled egg bits that may have formed, then whisk in the protein powder.
3. Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions.
4. Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas - get creative!
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