10 min Prep, 30 min Cook
Rice pudding is a real childhood memory for me! I liked to eat the milk rice from my grandma, probably because she always got so much sugar - oh ooooh 😀 For a couple of weeks, I've come back to the taste and at the moment I make almost every day a bowl of milk rice. Right now, when it is cold outside, a warm bowl of milk rice is really soothing! To match the 4th Advent there is today a Christmas recipe with gingerbread and oranges - heavenly! And since I just do without gluten and animal milk products, this recipe is even gluten-free and vegan. Have fun after cooking ♥
Firstly, in a medium-sized pot, bring the milk, rice, salt and sweetener/erythrit to a boil over high heat
Reduce heat to low and simmer until the rice is tender, approx 25-30min. Stir frequently to prevent the rice from sticking to the bottom of the pan
As soon as the rice has dried up almost all of the milk, turn off the stove, squeeze the 1/4 orange and mix in, together with the protein powder and the gingerbread speasoning, until combined.
Pour the rice pudding into small bowls, sprinkle with cacao nibs and the orange zests and serve warm!
Serving Size 946 g
|Amount Per Serving|
|Calories 631 cals||32%|
|% Daily Value*|
|Kilojoules 2652 kJ||32%|
|Fat 10.9 g||17%|
|Sodium 584.8 mg||25%|
|Carbohydrate 96.7 g||32%|
|Protein 31.2 g||62%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|