Eat well. Live strong. Love your FITlife.

Middle Eastern-style Rice Pudding (Fat burning)

I call my food HER when it looks pretty.  ‘She pretty!’ And girl, when you add roses to anything it just makes a person happy.  In anticipation of Mother's Day, I decided to...

Middle Eastern-style Rice Pudding (Fat burning)

Watch How to Make It

Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • 1 cup cooked rice
  • 2 cups water
  • 1 cup non fat milk
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 scoopt vanilla whey protein powder ((mine is 25 g protein per serving))
  • 2 tbsp liquid vanilla stevia
  • Crushed walnuts and unsweetened shredded coconut for topping 
  • a teaspoon of dried rose petals (I picked some from my garden and let them dry on a paper towel for a few days; you can also use a teaspoon of rose water in the pudding for that rose essence - but the petals are pretty!)

Instructions

  1. 1
    In a medium saucepan, heat cooked rice with water and nonfat milk.  Stir well and cook over medium low heat until rice has plumped up, about 10 minutes.  
  2. 2
    Add vanilla extract and cinnamon and cook for another 10 minutes over low heat.
  3. 3
    Remove from heat.  Make a slurry with the protein powder (just add a little water and whisk until it becomes a paste) and mix into rice pudding.  Allow to sit for 5-10 minutes while rice kernels continue to absorb mixture and cool.  When finished, mix in 1 tablespoon of my fat burning 'secret weapon', vanilla.  You can use mango or any other flavor, too, and i'm sure it will be delish!
  4. 4
    Top each container with a spoon of crushed walnuts, shredded coconut and a pinch of dried rose petals.  Add a little more cinnamon to the top.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

Get More Recipes

Join our newsletter for weekly healthy meal ideas.