A recipe I used to have a lot growing up, I decided to re-create the recipe, but making it high in protein. Creamy, delicious and rich, this rice pudding, which is packed with flavour will leave you wanting more.
This dish contains the following allergens: milk, Tree Nuts, Eggs
Cooking mode
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Part 1
100ml
coconut milk
1 tbsp
butter
75g
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
600ml
coconut milk
100g
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Part 1
3.5fl. oz
coconut milk
1 tbso
butter
2.63oz
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
21fl. oz
coconut milk
3.5oz
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Utensils
Step 1
Part one: place the milk, butter and whey protein in the small cup of your NINJA KITCHEN SYSTEM, pulse to blend.
Step 2
Place the whey mixture in the pot of your NINJA FOODI, along with the lemon skin, cinnamon stick, stevia, coconut milk, rice and salt – stir to combine the ingredients together.
Step 3
Place the lid over the pot of the NINJA FOODI, select SLOW COOK on LOW and cook for 4 hours – stir occasionally.
Step 4
When the rice pudding is done, add the egg yolks and stir to combine.
Step 5
Remove the cinnamon stick, and lemon skin, serve with ground cinnamon.
Part one: place the milk, butter and whey protein in the small cup of your NINJA KITCHEN SYSTEM, pulse to blend.
Part 1
100ml
coconut milk
1 tbsp
butter
75g
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
600ml
coconut milk
100g
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Part 1
3.5fl. oz
coconut milk
1 tbso
butter
2.63oz
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
21fl. oz
coconut milk
3.5oz
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Step 2 of 5
Place the whey mixture in the pot of your NINJA FOODI, along with the lemon skin, cinnamon stick, stevia, coconut milk, rice and salt – stir to combine the ingredients together.
Part 1
100ml
coconut milk
1 tbsp
butter
75g
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
600ml
coconut milk
100g
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Part 1
3.5fl. oz
coconut milk
1 tbso
butter
2.63oz
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
21fl. oz
coconut milk
3.5oz
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Step 3 of 5
Place the lid over the pot of the NINJA FOODI, select SLOW COOK on LOW and cook for 4 hours – stir occasionally.
Part 1
100ml
coconut milk
1 tbsp
butter
75g
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
600ml
coconut milk
100g
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Part 1
3.5fl. oz
coconut milk
1 tbso
butter
2.63oz
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
21fl. oz
coconut milk
3.5oz
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Step 4 of 5
When the rice pudding is done, add the egg yolks and stir to combine.
Part 1
100ml
coconut milk
1 tbsp
butter
75g
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
600ml
coconut milk
100g
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Part 1
3.5fl. oz
coconut milk
1 tbso
butter
2.63oz
vanilla whey protein
Part 2
Skin from 1/2
lemon
1
cinnamon stick
5 tbsp
Stevia
21fl. oz
coconut milk
3.5oz
rice pudding rice
Pinch of
pink Himalayan salt
3
egg yolks
ground cinnamon
Step 5 of 5
Remove the cinnamon stick, and lemon skin, serve with ground cinnamon.