This protein rice pudding is a great combination of carbs and protein for either a pre or post training snack.
Makes approximately 3 servings
You need…
- 200g paella rice (risotto or pudding rice can also be used)
- 1 Litre of almond milk (or skimmed cows milk)
- 2 scoops of The Protein Works™ Chocolate Naked Whey Protein 80
- (1/4 tsp stevia or vanilla essence optional extra sweetener)
Make it…
- Put the rice into the saucepan with approximately half the milk & bring slowly to the boil. Stir regularly
- Once the pan is boiling, turn down to simmer on a very low heat & stir regularly (avoid letting it stick to the bottom of the pan)
- Keep adding more milk regularly as the rice swells, ensuring there is always milk covering the rice
- Simmer for approximately 20 minutes, or until the rice is soft and swollen, keep adding m ilk as required
- Take off the heat & allow to cool before adding the whey powder, 1 scoop at a time, stirring well, add more milk if necessary to achieve desired consistencey
- Divide into 3 servings
Macronutrients per serving…
- Carbohydrate: 54g
- Protein: 21g
- Fat: 5.7g
- Calories: 356
Storage…
- Keep in the fridge for up to three days
- Can be frozen although texture may change when defrosted
Why not try…
- For an extra treat add some Butterscotch or Chocolate Fudge The Protein Works™ Zero Syrups™
- For a vanilla variation, use Vanilla Naked Whey Protein 80 instead (great with maple Zero Syrups™
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