Ingredients

• 200 g cooked brown rice — soft-cooked and warm
• 300 ml unsweetened soy milk — plain
• 40 g plant-based vanilla-free protein powder — plain or neutral flavor
• 40 g pitted prunes — finely chopped
• 10 g chia seeds — whole
• 2 g ground cinnamon — ground
• 1 g matcha powder — sifted optional
• 10 g maple syrup — liquid optional

Instructions

1. In a small saucepan, whisk the soy milk, plant-based protein powder, ground cinnamon, and matcha powder (if using) until smooth with no lumps.
2. Add the soft-cooked brown rice, chopped prunes, and chia seeds to the saucepan and stir to combine.
3. Place the pan over low-medium heat and cook for 8–10 minutes, stirring frequently, until the mixture thickens slightly and the rice is very soft and creamy; avoid boiling hard to keep it gentle on the stomach.
4. Taste and add maple syrup if you prefer a little sweetness, thinning with a splash of extra soy milk if it becomes too thick.
5. Remove from heat, let sit for 2–3 minutes to allow the chia to gel slightly, then divide into two small bowls and serve warm.