High-Protein Cinnamon-Raisin Rice Pudding

Classic cinnamon-raisin rice pudding with vanilla protein and chia, made creamy on the stove with cooked rice.
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 17 mins
Total Time: 27 mins
Ingredients
  • 2 cup cooked white rice (about 2/3 cup dry rice)
  • 2 cup milk (2% or whole milk; whole milk gives the richest taste)
  • 1 scoop of vanilla protein powder (use the scoop size on the package)
  • 2 tbsp chia seeds
  • 1/3 cup raisins
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 pinch salt (small pinch)
  • 1-2 tbsp maple syrup, honey, or brown sugar (optional; add to taste)
Instructions
  1. Add the cooked rice, 1 1/2 cups of the milk, raisins, cinnamon, nutmeg, vanilla, and salt to a saucepan.
  2. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the pudding is thick and creamy.
  3. Stir in the chia seeds and cook for 2 minutes, stirring so they are evenly mixed through the pudding.
  4. Remove the saucepan from the heat.
  5. In a small bowl, whisk the protein powder into the remaining 1/2 cup of milk until smooth.
  6. Stir the smooth protein mixture into the rice pudding off the heat to help prevent clumps. Taste before adding the optional sweetener, since the milk, raisins, and protein powder may already make it sweet enough.
  7. Let the pudding rest for 5 minutes. Add a splash of milk if it thickens more than you like.
Recipe Notes

Timing starts with cooked rice and includes the 5-minute rest. Rough nutrition: Using ordinary dairy milk and a vanilla protein powder that supplies about 24 g protein per scoop, each quarter-batch serving is estimated at about 14 g protein and 3-4 g fiber. Actual values depend on your ingredient labels and scoop size. For extra fiber, stir 1 tablespoon ground flaxseed into each serving after cooking; this adds roughly 1.5-2 g fiber per bowl.