This protein rice pudding is a great combination of carbs and protein for either a pre or post training snack.

Makes approximately 3 servings

You need…

  • 200g paella rice (risotto or pudding rice can also be used)
  • 1 Litre of almond milk (or skimmed cows milk)
  • 2 scoops of The Protein Works™ Chocolate Naked Whey Protein 80
  • (1/4 tsp stevia or vanilla essence optional extra sweetener)

Make it…

  • Put the rice into the saucepan with approximately half the milk & bring slowly to the boil. Stir regularly
  • Once the pan is boiling, turn down to simmer on a very low heat & stir regularly (avoid letting it stick to the bottom of the pan)
  • Keep adding more milk regularly as the rice swells, ensuring there is always milk covering the rice
  • Simmer for approximately 20 minutes, or until the rice is soft and swollen, keep adding m ilk as required
  • Take off the heat & allow to cool before adding the whey powder, 1 scoop at a time, stirring well, add more milk if necessary to achieve desired consistencey
  • Divide into 3 servings

Macronutrients per serving…

  • Carbohydrate:    54g
  • Protein:             21g
  • Fat:                   5.7g
  • Calories:           356


  • Keep in the fridge for up to three days
  • Can be frozen although texture may change when defrosted

Why not try…

  • For an extra treat add some Butterscotch or Chocolate Fudge The Protein Works™ Zero Syrups™
  • For a vanilla variation, use Vanilla Naked Whey Protein 80 instead (great with maple Zero Syrups™
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Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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