Ingredients

• 120 g cooked white rice — slightly cooled
• 400 ml unsweetened soy milk — room temperature or slightly warm
• 40 g unflavoured or vanilla whey protein isolate — powder
• 150 ml water — room temperature
• 10 g maple syrup — liquid optional
• 2 g vanilla extract — liquid
• 0.5 g fine sea salt — a small pinch optional

Instructions

1. Add the cooked white rice, unsweetened soy milk, water, vanilla extract, maple syrup (if using), and salt to a blender.
2. Blend on high for 45–60 seconds until completely smooth and milky; there should be no visible rice pieces.
3. Sprinkle the whey protein isolate over the blended liquid and blend again on low–medium speed for 20–30 seconds, just until fully dissolved and frothy (avoid over-blending to limit foam, which can worsen nausea).
4. Pour the mixture into a small saucepan and warm gently over low heat for 3–5 minutes, stirring often, until just warm to the touch; do not let it boil, as stronger smells and a thicker texture can be harder to tolerate with nausea.
5. Divide into two small mugs and sip slowly, taking small breaks between sips to see how your stomach feels.