menu search

High-Protein Brown Rice Pudding



Combine 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.
Place 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.
Stir 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.
Tips: 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!