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Arroz con Leche is a traditional dish here in Gibraltar, a typical creamy dessert made by cooking the rice with milk, served hot or cold and mostly found topped with cinnamon. Most variations use butter and sugar, some even use eggs, so we made this simplified, healthy version that you can all try which can also be made Vegan- friendly. Minimal effort required, however you will need some time to make it. Great to cook up while doing house errands, watching TV or (in our case) shopping for shoes online.

Ingredients:
400g Short-grain Rice
1l Water
1/2 Cup Granulated Sweetener of choice
4 Cups Almond Milk or Coconut Milk
4 Scoops Whey Protein*
¼ Cup Vanilla Extract

*For a Dairy-Free/Vegan friendly variation, simply omit the whey. You may want to add cinnamon, lemon, or cocoa powder to add some flavour instead.

Directions:
Bring water to the boil, add the rice and bring to the boil again before bringing down the heat and allowing to simmer until all or most of the water has been soaked up and the rice is soft. This whole process will take between 30-45mins.

If your rice is not soft yet and there is no more water, add more and keep doing this if you need to.

Add milk and vanilla extract and lower heat to a light simmer for approx. 10minutes.

Then mix in the whey, stirring one scoop in at a time to make sure it is well blended and leave to simmer very lightly for another 5-10minutes.

Also tastes great using Vanilla Whey instead and added cinnamon.

The base for the recipe is always the same, you can then make it whatever flavour you prefer!
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PLEASE NOTE: This made 2kg worth of rice pudding (oops). Was made in bulk to have it ready for the whole week, so if you want less, amend accordingly.

Makes 12 servings.

Per serving: 176 Cals | 1.5F | 34.5C | 10.8P

Free from: Wheat | Gluten | Sugar

Don’t forget to tag @themusclebakery on the social media realms!

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