Rice Pudding for Two

I’ve got a solution for your leftover rice!

And it’s pretty much dessert that you can have for breakfast, lunch, whenever!

Oh and did I mention it has 12 grams of protein per serving?

Plus it keeps perfectly good food out of the landfill which is good for our wallets and the planet. That’s what I call a win-win!

Fueling notes:

  • Per serving, this recipe packs 110 g of carbs, 13 g of protein, and 9 g of fat, and 4 g of fiber.
  • Pre-workout: have at least 2 hours before your session to give you enough time to digest.
  • Post-workout: ideally you’d have another 10 grams of protein to get to the 3-4:1 carb to protein ratio that’s ideal for post-climbing fueling and eat within 1-2 hours.

The Stuff

  • 2 cups cooked rice
  • 1.5 cups milk, divided
  • ⅔ cup maple syrup (or sugar to taste, up to you!)
  • 1 egg
  • 1 tablespoon butter or margarine
  • Handful of raisins
  • 1/4-1/2 teaspoon of cinnamon*
  • 1/4-1/2 teaspoon of nutmeg*
  • pinch of salt

*depending on how strong you’d like the flavors to be

The Steps

  1. Put cooked rice in a saucepan and use a spoon to break up any chunks
  2. Add 1 cup of milk, the maple syrup, and the salt and bring to boil
  3. Simmer till thick and frothy or around 5 minutes, stirring occasionally. Remove from heat
  4. Whisk egg with ½ cup milk. Add to rice mixture and cook for two minutes stirring thoroughly
  5. Stir in butter and remove from heat
  6. Add raisins, cinnamon, and nutmeg
  7. Grab a spoon an enjoy!

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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