Silky Protein Rice Pudding with Cinnamon

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

Silky Protein Rice Pudding with Cinnamon

YOUR SOLIN GENERATED RECIPE

Silky Protein Rice Pudding with Cinnamon

Enjoy a refined twist on a classic dessert featuring tender, subtly sweet rice combined with a delicate egg white custard infused with warm cinnamon and a hint of vanilla. This silky pudding offers a satisfying, protein-packed finish with a luxurious, smooth texture.

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NUTRITION

358kcal
Protein
46.3g
Fat
1.5g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked white rice (approx. 100g)

12 egg whites (approx. 396g total)

1/2 cup unsweetened almond milk (120ml)

1 tsp ground cinnamon

1/2 tsp vanilla extract

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PREPARATION

  • 1

    Preheat your oven to 325°F. Lightly grease a small baking dish or ramekin suitable for a water bath.

  • 2

    In a medium bowl, combine the cooked white rice, unsweetened almond milk, ground cinnamon, and vanilla extract. Mix gently to distribute the flavors evenly.

  • 3

    Whisk the egg whites lightly until frothy, then fold them into the rice mixture, being careful not to deflate the mixture too much.

  • 4

    Pour the combined mixture into the prepared baking dish.

  • 5

    Place the baking dish in a larger baking pan and add hot water to the larger pan until it comes halfway up the sides of the dish, creating a water bath.

  • 6

    Bake for 25-30 minutes or until the pudding is set and slightly puffed. The center should jiggle gently when nudged.

  • 7

    Remove from the oven and carefully take out the dish from the water bath. Allow the pudding to cool slightly before serving warm.

Silky Protein Rice Pudding with Cinnamon

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

Silky Protein Rice Pudding with Cinnamon

YOUR SOLIN GENERATED RECIPE

Silky Protein Rice Pudding with Cinnamon

Enjoy a refined twist on a classic dessert featuring tender, subtly sweet rice combined with a delicate egg white custard infused with warm cinnamon and a hint of vanilla. This silky pudding offers a satisfying, protein-packed finish with a luxurious, smooth texture.

NUTRITION

358kcal
Protein
46.3g
Fat
1.5g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked white rice (approx. 100g)

12 egg whites (approx. 396g total)

1/2 cup unsweetened almond milk (120ml)

1 tsp ground cinnamon

1/2 tsp vanilla extract

PREPARATION

  • 1

    Preheat your oven to 325°F. Lightly grease a small baking dish or ramekin suitable for a water bath.

  • 2

    In a medium bowl, combine the cooked white rice, unsweetened almond milk, ground cinnamon, and vanilla extract. Mix gently to distribute the flavors evenly.

  • 3

    Whisk the egg whites lightly until frothy, then fold them into the rice mixture, being careful not to deflate the mixture too much.

  • 4

    Pour the combined mixture into the prepared baking dish.

  • 5

    Place the baking dish in a larger baking pan and add hot water to the larger pan until it comes halfway up the sides of the dish, creating a water bath.

  • 6

    Bake for 25-30 minutes or until the pudding is set and slightly puffed. The center should jiggle gently when nudged.

  • 7

    Remove from the oven and carefully take out the dish from the water bath. Allow the pudding to cool slightly before serving warm.