My grandma makes the best rice pudding in the world; hands down. It's creamy, sweet, perfectly balanced, and, served warm? Well... it's disarming! It makes me want to cry. This recipe is a protein version of her famous pudding and, I swear, it comes a close second. It's d-e-l-i-c-i-o-u-s. It's... madness. It's.... WAAAAAA! You must try it! Mine is a bit different from my grandma's in that hers is made with sugar and she uses a bit of cornstarch. She also uses (cow's) whole milk whereas I prefer to use (cartoned) coconut milk or almond milk. Also, as you may have suspected, hers doesn't have protein powders ;-) Taste wise though, they're comparable and Zeus am I proud to say that! Because in the land of rice pudding, there just ain't no higher ground to climb :-)
My grandma's always tells me: to make a great bowl of rice pudding, you've got to use cinnamon sticks. You've got to use cinnamon sticks and you've got to use vanilla. You can use fresh vanilla pods, vanilla powder, or vanilla essence. Just use some form of vanilla. Finally, add some orange zest. This will lift your rice pudding and make all its flavors break into song! I like to also add coconut. This is optional but really nice, I find, because it adds a gorgeous nuttiness and, if you add flaked coconut especially, it lends a lovely crunch to the whole thing. Let me give you the whole recipe now:
Ingredients
1/2 cup (95g) of uncooked short-grain rice (I used brown rice)
1/2 cup (95g) of uncooked short-grain rice (I used brown rice)
1/2 cup (120ml) of water
2 cups (512ml) of milk (I used carton coconut milk but you can sub it with cow's, almond, hemp, etc.)
2 cups (512ml) of milk (I used carton coconut milk but you can sub it with cow's, almond, hemp, etc.)
1 large cinnamon stick
2 tbsp (24g) of coconut flour
1/8 (14g) cup flaked coconut
1 orange's zest
Directions: First, add the uncooked rice to a pot with the water and bring it to a boil. Then, gradually add one of the two cups of milk and bring the heat down so the whole thing simmers. Leave it simmering for a while (40 mins+), with a cinnamon stick inside (the cinnamon stick is just incredible, seriously, it does what cinnamon powder doesn't: it gets in DEEP). Every so often, stir your rice with a (wooden) spoon so it doesn't stick to the bottom.Remember to keep an eye on your rice as it's simmering too and add a bit more milk if the liquid starts evaporating on you too quickly. Don't add too much milk though because you don't want a rice soup! You want to end up with a creamy pot of rice.
OK. Once all the rice has cooked, place it in a big glass bowl and add to it the protein powder, coconut flour, flaked coconut, and second cup of milk (again, use any milk you like). Add also the zest of one orange. If it's too liquidy, add a bit more coconut flour or casein until it gets nice and creamy. If it's too thick, add more milk.
Taste it. If you want to kick the whole thing up another notch, consider adding some walnuts or pecans at this stage too or a tsp or two of maple syrup (sugar-free or regular) for a more mapley rice pudding (it's gorgeous). When you're done creating your perfect combo, pour the rice pudding inside some ramekins or bowls. Then, when you're (psychologically) really, grab one of these bowls, take out a spoon, sit down, dig in and ooooooooh! Experience the world around you fade against the power of your oh-nom-nomming!
Macros per bowl of rice pudding (out of the four I got from the mix above): 204.4kcals, 23.1g carbs (out of which 3.9g fiber), 10.3g protein, and 7g fat.
I've been low carb-ing for a while. I'm going to have to try this, but I'm using TVP instead of rice. ;-)
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