Ingredients

• 200 g cooked brown rice — soft, slightly warm or cold leftover
• 300 ml unsweetened almond milk — well shaken
• 40 g plain plant-based protein powder — unsweetened, neutral flavor
• 120 g pear — ripe, peeled and finely diced
• 14 g chia seeds — whole
• 2 g ground cinnamon — ground
• 2 g matcha powder — sifted if clumpy
• 10 g maple syrup — pure optional

Instructions

1. In a small saucepan, whisk the almond milk, ground cinnamon, and matcha powder until the matcha is fully dispersed and no clumps remain.
2. Add the cooked brown rice and chia seeds to the saucepan, stir well, and bring to a gentle simmer over low-medium heat.
3. Reduce the heat to low and cook for 8–10 minutes, stirring frequently, until the rice is very soft, the chia has thickened the mixture, and the texture is porridge-like; add a splash of extra almond milk if it becomes too thick.
4. Turn off the heat and let the mixture sit for 2–3 minutes to cool slightly, then vigorously whisk or stir in the plant-based protein powder until completely smooth and evenly incorporated.
5. Gently fold in the finely diced pear, reserving a spoonful for topping if desired, and taste; add the optional maple syrup if you prefer a slightly sweeter bowl.
6. Divide the warm mixture into two small bowls, top with the reserved pear and a light sprinkle of extra cinnamon if tolerated, and serve warm, sipping water or herbal tea alongside for extra hydration.