Ingredients

• 80 g cooked white rice — slightly cooled
• 200 ml low fat lactose-free milk — cold
• 40 g vanilla whey protein powder — unsweetened or lightly sweetened
• 60 g egg white — from about 2 large eggs, lightly whisked
• 6 g fresh ginger — very finely grated and squeezed for juice
• 10 g honey — liquid optional
• 1 g ground cinnamon — ready to use optional

Instructions

1. Preheat the oven to 160°C and place two small ramekins or heatproof cups into a small baking dish; set a kettle of water to boil for a water bath.
2. In a bowl, whisk the milk and vanilla whey protein powder until completely smooth with no lumps, then whisk in the egg whites until just combined to avoid foam.
3. Add the ginger: squeeze the grated ginger firmly over the bowl to release its juice, discarding the fibrous pulp; whisk in the ginger juice, honey, and cinnamon if using.
4. Divide the cooked white rice evenly between the two ramekins, then slowly pour the custard mixture over the rice so it is mostly submerged but still slightly visible.
5. Pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up their sides, then carefully transfer the dish to the oven.
6. Bake for 12–15 minutes, or until the custard is just set at the edges but still slightly wobbly in the center; remove from the water bath and let cool until warm or room temperature.
7. Serve warm or chilled; for very sensitive stomachs, skim off any surface bubbles and avoid strong additional toppings to keep the aroma and flavor mild.