This dish will take you back to your childhood. The added protein, together with reduced sugar, makes it a balanced meal that will fill you up. The slightly sour fruit not only makes it look nice, but also complements the rice. It's a perfect Sunday dessert!
Nutrition (1 serving)
- 172 kcal
- 27 g carbohydrates
- 2 g fats
- 10 g protein
Per 9 portions
- 200 g rice
- 2 eggs
- 250 lumpy curd
- 30 g vanilla protein powder
- 100 ml milk
- 1 tbsp vanilla stevia drops
- 10 drizzles vanilla extract
- 120 g cherries
- 30 g prebiotic topping - maple syrup
- pinch salt
- 40 g coconut sugar
- 1 tbsp cinnamon
Instructions
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Rinse the rice and add it to a large saucepan with the milk and some of the water. You'll be adding the rest of the water during the cooking, as needed. Cook it over medium heat for 30 minutes, stirring regularly.
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Once it's cooked, leave it to cool and then gradually add the melted coconut oil and four yolks whipped into foam with 40g of sugar. Add the protein and mix again. To finish, add stiff peaks from two egg whites.
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Divide the mixture into two parts.
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Line a cake tin with baking paper and grease the sides with a small amount of coconut oil. Sprinkle the sides with flour or grated coconut.
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Add half of the rice mixture to the tin and sprinkle over the fruit. Then cover with the second part of the mixture.
