This came from Obesity Help. I have not tried it, just posting for safe keeping.
My Private Note
Units: US | Metric
- 1/4 cup sugar (or sub 1/4 cup Splenda)
- 2 cups nonfat milk
- 1/4 teaspoon salt
- 1 egg
- 3 egg whites (or sub 3/4 cup fat free egg substitute)
- 2 teaspoons lemon zest (don't skip this, crucial for flavor!!!)
- 2 cups cooked brown rice (Uncle Ben's Instant Brown Rice recommended)
- 1 scoop unflavored protein powder (Any Whey, Unjury is good, too)
- 1Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low.
- 2Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any "scrambled egg" bits that may have formed, then whisk in the protein powder.
- 3Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions.
- 4Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas -- get creative!
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Nutritional Facts for High-Protein Brown Rice Pudding
Serving Size: 1 (271 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 460.8
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 1.2 g
- Cholesterol 97.9 mg
- Sodium 513.5 mg
- Total Carbohydrate 83.8 g
- Dietary Fiber 3.7 g
- Sugars 37.9 g
- Protein 21.3 g
The following items or measurements are not included: