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)
- 197 kcal
- 29,2 g carbohydrates
- 5,7 g fats
- 8,4 g protein
Per 12 portions
- 300 g round grain rice
- 400 ml milk
- 220 ml water
- 4 eggs
- 2 egg whites
- 70 g cane sugar
- 25 g coconut oil
- 40 g vanilla protein powder
- 180 g fruit
Instructions
-
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.
-
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.
-
Divide the mixture into two parts.
-
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.
-
Add half of the rice mixture to the tin and sprinkle over the fruit. Then cover with the second part of the mixture.
-
Bake it at 180 degrees for 30 minutes or until the top starts to be golden.
-
Then whip the two remaining egg whites into stiff peaks with 30g of sugar. Add the sugar gradually once the whites start to stiffen up. Whisk for a couple of minutes until you have a thick and shiny foam. Spread the foam over the baked rice and bake for 10 more minutes.
-
Enjoy!
