John Myers
Ingredients for 2 servings:
- 125 g rice pudding
- 700 ml almond milk (almond drink), unsweetened
- 30 g protein powder, vanilla, e.g. vanilla whey
- n. B. Flavdrops, vanilla
- 1 bottle of butter-vanilla flavoring
- n. B. Cinnamon powder
- sprig(s) lemon zest
- some butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegan, vegetarian
Bring the almond milk to a boil and then add the rice pudding. Stir well and reduce the heat to the second lowest setting. Simmer the rice for about 30 minutes, stirring occasionally to prevent burning. When the rice pudding has reached the desired consistency, there should still be some liquid, as the protein powder will absorb a lot of it and the rice pudding will otherwise become too thick. Remove the pot from the heat and add the protein powder, Flavdrops, and butter vanilla flavoring. Mix everything well and taste for sweetness. I always use two droppers of Flavdrops. If you like, you can also add lemon zest and a knob of butter. You can serve with any fruit you like. I always use hot raspberries or applesauce. And don’t forget sugar and cinnamon. I always mix cinnamon with xylitol. Per serving: approximately 320 kcal, 50 g carbs, 17 g protein, 5 g fat.
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