Description
A delightful fusion of churros and rice pudding, packed with protein and nostalgia.
Ingredients
Scale
- 1 cup short-grain rice
- 2 cups milk (or almond/coconut/oat milk)
- 1 teaspoon vanilla extract
- 1/4 cup sugar (or brown sugar)
- 1/2 teaspoon ground cinnamon
- 1–2 scoops protein powder (vanilla or cinnamon flavored)
- 1 tablespoon unsalted butter (or coconut oil)
- Pinch of salt
- 1 egg (optional)
Instructions
- Rinse 1 cup of short-grain rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 2 cups of milk. Bring to a gentle boil over medium heat, stirring occasionally. Reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.
- Stir in 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon. Mix well until the sugar dissolves. If adding the optional egg, whisk it in a separate bowl first and then gradually incorporate it into the pudding over low heat.
- Stir in 1-2 scoops of your favorite protein powder until well combined.
- Melt 1 tablespoon of butter in a small pan. Add a teaspoon of cinnamon and 2 tablespoons of sugar to the melted butter, stirring until well coated.
- Drizzle a bit of the butter-cinnamon mixture over your rice pudding and mix lightly.
- Remove the pot from the heat and let the pudding sit for a few minutes to thicken.
Notes
Serve warm or chilled. This pudding can also be topped with whipped cream, nuts, or fresh fruit for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: churro rice pudding, protein dessert, easy dessert, comfort food, nostalgic dessert