Ingredients

• 120 g cooked brown rice — fully cooled
• 350 ml unsweetened almond milk — chilled
• 40 g unflavored or mild vanilla plant-based protein powder — scoopable powder
• 80 g ripe banana — sliced and frozen if possible
• 1.5 g ground cinnamon — measured
• 1 g matcha green tea powder — sifted optional
• 10 g maple syrup — liquid optional
• 120 g ice cubes — roughly 6–8 small cubes optional

Instructions

1. Add the cooked, fully cooled brown rice and almond milk to a blender and blend on high until the rice is completely smooth and no visible grains remain.
2. Add the plant-based protein powder, banana, ground cinnamon, and matcha powder (if using) to the blender.
3. Blend again until very smooth and creamy, gradually adding ice cubes if you prefer a colder, thicker smoothie; stop as soon as the ice is crushed to keep the texture gentle on the stomach.
4. Taste and add maple syrup if you need a little extra sweetness, blending briefly to combine.
5. Let the smoothie sit for 2–3 minutes to allow any foam to settle, then pour into two small glasses for slow sipping.