High-protein Brown Rice Pudding

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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!