Ingredients

• 200 g cooked white rice — slightly warm or room temperature, soft
• 200 ml liquid egg whites — ready to use
• 200 ml low fat lactose free milk — or regular low fat milk
• 30 g unflavoured whey protein isolate — or neutral-tasting protein powder
• 10 ml lemon juice — fresh, strained
• 10 g maple syrup — or mild liquid sweetener optional
• 1 g fine sea salt — a small pinch optional

Instructions

1. In a medium bowl, whisk the liquid egg whites, low fat milk, lemon juice, maple syrup (if using), and a small pinch of salt until smooth and well combined.
2. Sprinkle the unflavoured whey protein isolate over the liquid mixture and whisk thoroughly until no lumps remain; set aside.
3. Add the cooked white rice to a small non-stick saucepan and break up any clumps with a spoon, then pour the egg white mixture over the rice and stir to distribute evenly.
4. Place the saucepan over low heat and cook, stirring gently but continuously, for 8–10 minutes until the mixture thickens to a loose, spoonable custard-like consistency and the egg whites are fully set without boiling.
5. Remove from heat, let sit for 2–3 minutes to cool slightly, then divide into two small cups or bowls. Serve warm or at room temperature, which is often better tolerated when you feel nauseated.