YOUR SOLIN GENERATED RECIPE
Protein Rice Pudding with Egg and Cinnamon
Rice and eggs simmered with almond milk and cinnamon until thick and creamy, finished with a warm dusting of spice.
INGREDIENTS
0.5 cup Cooked Jasmine Rice
1 Large Egg
0.25 cup Liquid Egg Whites
0.5 cup Unsweetened Almond Milk
1.5 teaspoons Maple Syrup
0.5 teaspoon Ground Cinnamon
0.5 teaspoon Vanilla Extract
PREPARATION
In a small saucepan, combine the cooked jasmine rice and unsweetened almond milk over medium-low heat.
Whisk the whole egg and liquid egg whites together in a small bowl until completely smooth.
Slowly pour the egg mixture into the saucepan while whisking or stirring constantly to ensure a smooth texture.
Stir in the maple syrup, ground cinnamon, and vanilla extract.
Continue to cook over medium-low heat, stirring frequently, for about 4 to 6 minutes until the mixture thickens to a pudding-like consistency.
Remove from the heat immediately once thickened and transfer to a serving bowl.
Garnish with an extra pinch of cinnamon and serve warm.