Creamy Protein Rice Pudding with Egg Whites

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

Creamy Protein Rice Pudding with Egg Whites

YOUR SOLIN GENERATED RECIPE

Creamy Protein Rice Pudding with Egg Whites

Gently simmered jasmine rice and egg whites whisked into a velvety custard, topped with a swirl of almond butter and warm cinnamon.

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NUTRITION

654kcal
Protein
40.5g
Fat
12.3g
Carbs
92.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Jasmine Rice

1 cup Liquid Egg Whites

0.5 cup 2% Milk

1 tablespoon Maple Syrup

1 tablespoon Almond Butter

0.5 teaspoon Vanilla Extract

0.5 teaspoon Ground Cinnamon

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PREPARATION

  • 1

    Combine the cooked jasmine rice, 2% milk, and maple syrup in a medium saucepan over medium-low heat.

  • 2

    Whisk the liquid egg whites continuously into the rice mixture to prevent scrambling and create a creamy texture.

  • 3

    Stir the mixture for about 5 minutes until it thickens into a rich, pudding-like consistency.

  • 4

    Remove the pan from the heat and stir in the vanilla extract and a pinch of sea salt.

  • 5

    Pour the pudding into a serving bowl and finish with a swirl of almond butter and a dusting of cinnamon.

Creamy Protein Rice Pudding with Egg Whites

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

Creamy Protein Rice Pudding with Egg Whites

YOUR SOLIN GENERATED RECIPE

Creamy Protein Rice Pudding with Egg Whites

Gently simmered jasmine rice and egg whites whisked into a velvety custard, topped with a swirl of almond butter and warm cinnamon.

NUTRITION

654kcal
Protein
40.5g
Fat
12.3g
Carbs
92.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Jasmine Rice

1 cup Liquid Egg Whites

0.5 cup 2% Milk

1 tablespoon Maple Syrup

1 tablespoon Almond Butter

0.5 teaspoon Vanilla Extract

0.5 teaspoon Ground Cinnamon

PREPARATION

  • 1

    Combine the cooked jasmine rice, 2% milk, and maple syrup in a medium saucepan over medium-low heat.

  • 2

    Whisk the liquid egg whites continuously into the rice mixture to prevent scrambling and create a creamy texture.

  • 3

    Stir the mixture for about 5 minutes until it thickens into a rich, pudding-like consistency.

  • 4

    Remove the pan from the heat and stir in the vanilla extract and a pinch of sea salt.

  • 5

    Pour the pudding into a serving bowl and finish with a swirl of almond butter and a dusting of cinnamon.