Ingredients

• 120 g cooked brown rice — cooled
• 120 g ripe banana — sliced
• 350 ml unsweetened almond milk — chilled
• 40 g unflavoured plant protein powder — ready to use
• 2 g matcha powder — sifted optional
• 1 g ground cinnamon — ready to use
• 10 g maple syrup — ready to use optional
• 80 g ice cubes — optional optional

Instructions

1. If you do not have cooked brown rice ready, simmer 50 g dry brown rice in plenty of water until very soft, about 15–20 minutes, drain, then cool completely before using 120 g for the smoothie.
2. Add the cooled cooked brown rice, sliced banana, unsweetened almond milk and plant protein powder to a blender jug.
3. Sprinkle in the ground cinnamon and matcha powder, and add maple syrup if you prefer a slightly sweeter, more soothing taste.
4. Blend on low speed first to break down the rice, then increase to high and blend for 45–60 seconds until completely smooth and creamy.
5. Add ice cubes if you like a colder, slightly thicker smoothie, and blend again briefly until the ice is crushed and the texture is uniform.
6. Taste and adjust with a splash more almond milk if too thick, then pour into two small glasses and sip slowly, staying upright for at least 30 minutes after drinking to reduce reflux.