Silky Protein Rice Pudding with Chickpea Flour

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Rice Pudding with Chickpea Flour

YOUR SOLIN GENERATED RECIPE

Silky Protein Rice Pudding with Chickpea Flour

Enjoy a fragrant, silky rice pudding that harmonizes tender cooked rice with a creamy blend of skim milk, egg whites, and a hint of chickpea flour for extra protein and a smooth texture. Accented with a touch of vanilla and cinnamon, this dessert offers a balanced, light yet satisfying indulgence with every spoonful.

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NUTRITION

400kcal
Protein
34.9g
Fat
2.1g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Jasmine Rice

1 cup Skim Milk

3 large Egg Whites

2 tbsp Chickpea Flour

100g Nonfat Greek Yogurt

1 tsp Vanilla Extract

½ tsp Ground Cinnamon

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PREPARATION

  • 1

    In a medium saucepan, combine the cooked rice and skim milk. Warm gently over medium-low heat, stirring occasionally.

  • 2

    In a small bowl, whisk the egg whites lightly and then stir in the chickpea flour to form a smooth slurry.

  • 3

    Slowly add the egg white and chickpea mixture into the saucepan with rice and milk, stirring constantly to avoid any lumps.

  • 4

    Allow the mixture to thicken over low heat, stirring continuously for about 5-7 minutes until a creamy consistency is achieved.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt, vanilla extract, and ground cinnamon until well combined.

  • 6

    Let the pudding cool slightly or chill it in the refrigerator based on your preference.

  • 7

    Serve warm or cold as a protein-packed dessert that satisfies your sweet cravings.

Silky Protein Rice Pudding with Chickpea Flour

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Rice Pudding with Chickpea Flour

YOUR SOLIN GENERATED RECIPE

Silky Protein Rice Pudding with Chickpea Flour

Enjoy a fragrant, silky rice pudding that harmonizes tender cooked rice with a creamy blend of skim milk, egg whites, and a hint of chickpea flour for extra protein and a smooth texture. Accented with a touch of vanilla and cinnamon, this dessert offers a balanced, light yet satisfying indulgence with every spoonful.

NUTRITION

400kcal
Protein
34.9g
Fat
2.1g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

100g Cooked Jasmine Rice

1 cup Skim Milk

3 large Egg Whites

2 tbsp Chickpea Flour

100g Nonfat Greek Yogurt

1 tsp Vanilla Extract

½ tsp Ground Cinnamon

PREPARATION

  • 1

    In a medium saucepan, combine the cooked rice and skim milk. Warm gently over medium-low heat, stirring occasionally.

  • 2

    In a small bowl, whisk the egg whites lightly and then stir in the chickpea flour to form a smooth slurry.

  • 3

    Slowly add the egg white and chickpea mixture into the saucepan with rice and milk, stirring constantly to avoid any lumps.

  • 4

    Allow the mixture to thicken over low heat, stirring continuously for about 5-7 minutes until a creamy consistency is achieved.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt, vanilla extract, and ground cinnamon until well combined.

  • 6

    Let the pudding cool slightly or chill it in the refrigerator based on your preference.

  • 7

    Serve warm or cold as a protein-packed dessert that satisfies your sweet cravings.