Middle Eastern · Dessert
High-Protein Rice Pudding with Cardamom and Pistachio
A Middle Eastern-style rice pudding rebuilt around skim milk, blended cottage cheese and a scoop of whey isolate, keeping the familiar cardamom-scented, spoonable set while roughly doubling the protein of a classic roz bel laban.
$1
10 minsPrep
15 minsCook
145 minsTotal
EasyLevel
Nutrition per serving
218Calories
22.8gProtein
3.5gFat
24gCarbs
13.6gSugar
1.1gFiber
221mgSodium
8mgChol
0.8gSat Fat
325mgPotassium
268mgCalcium
0.8mgIron
0.9mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling (German White Wine)
local
Rose Water and Pistachio Sherbet (Sharbat)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Blend the low-fat cottage cheese with 50ml of the skim milk until completely smooth, then set aside.
2
Combine the cooked white rice and remaining skim milk in a saucepan and bring to a gentle simmer, stirring often.
3
Simmer uncovered for 12-15 minutes, stirring frequently, until the mixture reduces by about a fifth and thickens to a loose porridge consistency.
4
Remove from the heat and stir in the blended cottage cheese, sugar, ground cardamom and cinnamon until fully combined.
5
Let the mixture cool for 2-3 minutes, then whisk in the whey protein isolate and vanilla extract until smooth and lump-free (do not boil after adding the powder).
6
Divide the pudding between two 180ml pots and let cool to room temperature.
7
Chill the pots for at least 2 hours until fully set.
8
Scatter crushed pistachio over each pot just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g cooked white rice cooked
- 9.2 oz260g skim milk
- 1.1 oz30g stirred in off heat whey protein isolate
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.4 oz10g sugar white
- 0 oz1g ground cardamom
- 0 oz1g cinnamon ground
- 0.4 oz10g crushed pistachio
- 0.1 oz3g vanilla extract
