Directions
- 1Add rice, almond milk, cinnamon and salt to a pot.
- 2Bring to a gentle simmer. Stir regularly so it doesn’t stick.
- 3Cook 12 to 15 minutes until rice is soft and liquid thickens.
- 4Remove from heat. Let it cool slightly.
- 5Stir through WPI and honey at the end so the protein doesn’t clump.
- 6Let it sit 5 minutes to thicken further.
Ingredients
- 75 g Jasmine rice, uncooked
- 500 mL Unsweetened almond milk
- 2 scoops Chocolate WPI
- 5 g Honey
- 1 pinch Cinnamon
- 1 pinch Salt
Equipment
pot
Tips
- Stir regularly so it doesn’t stick.
- Stir through WPI and honey at the end so the protein doesn’t clump.
Related recipes
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m
Shepherd's Pie
British · Dessert1h
Family meals: Easy fish pie recipe
British · Dessert1h
Chocolate Sticky Toffee Pudding
British · Dessert
Chocolate Fudge Cake Trifle
British · Dessert