NUTRITION

SERVINGS

INGREDIENTS

110g Cooked Jasmine Rice

25g Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/2 cup Unsweetened Almond Milk

1 tsp Ground Cinnamon

1/2 tsp Vanilla Extract

PREPARATION

• 1

  Place the cooked jasmine rice and unsweetened almond milk in a small saucepan over medium heat.

• 2

  Stir the mixture frequently for 3-5 minutes until the milk begins to simmer and the rice absorbs some of the liquid.

• 3

  In a small separate bowl, whisk the liquid egg whites with the vanilla extract.

• 4

  Lower the heat to low and very slowly pour the egg whites into the saucepan while whisking constantly to incorporate them into a smooth, thick custard.

• 5

  Continue to stir for 1-2 minutes until the mixture thickens significantly, being careful not to let the eggs scramble.

• 6

  Remove the pan from the heat and immediately stir in the vanilla protein powder and ground cinnamon until the pudding is creamy and uniform.

• 7

  Transfer to a bowl and enjoy warm, or refrigerate for an hour to serve as a chilled dessert.