Middle Eastern-style Rice Pudding (Fat burning)
Servings 0
Ingredients
- 1 cup cooked rice
- 2 cups water
- 1 cup non fat milk
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 scoopt vanilla whey protein powder (mine is 25 g protein per serving)
- 2 tbsp liquid vanilla stevia
- Crushed walnuts and unsweetened shredded coconut for topping
- a teaspoon of dried rose petals I picked some from my garden and let them dry on a paper towel for a few days; you can also use a teaspoon of rose water in the pudding for that rose essence - but the petals are pretty!
Instructions
- In a medium saucepan, heat cooked rice with water and nonfat milk. Stir well and cook over medium low heat until rice has plumped up, about 10 minutes.
- Add vanilla extract and cinnamon and cook for another 10 minutes over low heat.
- Remove from heat. Make a slurry with the protein powder (just add a little water and whisk until it becomes a paste) and mix into rice pudding. Allow to sit for 5-10 minutes while rice kernels continue to absorb mixture and cool. When finished, mix in 1 tablespoon of my fat burning 'secret weapon', vanilla. You can use mango or any other flavor, too, and i'm sure it will be delish!
- Top each container with a spoon of crushed walnuts, shredded coconut and a pinch of dried rose petals. Add a little more cinnamon to the top.