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

Storage…

  • 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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tpwchef

tpwchef

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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