Ingredients

• 200 g cooked white rice — soft cooked
• 250 ml low fat lactose free milk — room temperature
• 40 g unflavoured or vanilla whey protein powder — scoop and level
• 60 g egg whites — lightly whisked
• 2 g lemon zest — finely grated
• 10 g honey — liquid optional
• 1 g ground cinnamon — ready to use optional
• 100 ml water — room temperature

Instructions

1. In a small saucepan, combine the cooked white rice, low fat lactose free milk, and water, stirring gently to break up any clumps of rice.
2. Place the saucepan over low to medium-low heat and cook for 8–10 minutes, stirring often, until the mixture is creamy and the rice is very soft; avoid boiling hard to keep smells and curdling to a minimum.
3. In a small bowl, whisk together the egg whites and whey protein powder until mostly smooth, then ladle in 2–3 tablespoons of the warm rice mixture and whisk again to gently warm the mixture.
4. Turn the heat on the saucepan down to low and slowly pour the egg white and protein mixture into the rice while stirring constantly, cooking for 3–4 minutes until slightly thickened and just steamy but not bubbling.
5. Remove from the heat and stir in the finely grated lemon zest and honey, if using, mixing until evenly combined; add a small splash of water if the pudding seems too thick.
6. Divide the pudding into two small bowls, sprinkle lightly with ground cinnamon if desired, and let cool for 5–10 minutes before eating to further soften the flavor and aroma; serve warm or at room temperature according to tolerance.