Middle East Meets Modern-Breakfast — Persian Rose & Pistachio Protein Rice Pudding 900 Kcal

Let's Cook

1. Step 1.

   In a medium saucepan, combine 250 g cooked basmati rice, 300 ml semi-skimmed milk, ¼ tsp cardamom, ½ tsp cinnamon, and a small pinch of saffron. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking.

2. Step 2.

   Reduce heat to low and simmer for 10–15 minutes, stirring frequently, until the mixture thickens and becomes creamy; it should coat the back of a spoon.

3. Step 3.

   While the rice pudding simmers, in a small bowl, whisk 30 g vanilla whey protein with a small amount of cool milk (about 2 tbsp) until smooth and free of lumps. This step prevents the protein from clumping when added to the hot pudding.

4. Step 4.

   Once the pudding is thick and creamy, remove the saucepan from the heat. Stir in the protein paste until fully incorporated, then fold through half of the 0% Greek yogurt (about 75 g).

5. Step 5.

   Transfer the pudding to a serving bowl. Top with 40 g chopped dates, 60 g pomegranate seeds, and the remaining 75 g Greek yogurt.

6. Step 6.

   Scatter 20 g pistachios over the top, drizzle with 15 g honey, and add a tiny splash (½ tsp) of rose water. Serve immediately.