Here’s a tasty way to make a high-protein slow cooker rice pudding—creamy, comforting, and much more filling than the classic version:
High-Protein Slow Cooker Rice Pudding Recipe
Ingredients (serves 4–6)
- 1 cup uncooked white or brown rice
- 3 cups milk (dairy or unsweetened soy/pea milk for extra protein)
- 1 cup Greek yogurt (adds protein and creaminess)
- 2–3 scoops vanilla protein powder (whey, pea, or your choice)
- ¼ cup honey or maple syrup (optional, adjust sweetness)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
- Optional toppings: berries, chopped nuts, dark chocolate shavings, or nut butter
Instructions
- Combine Ingredients
In your slow cooker, mix rice, milk, honey, vanilla extract, cinnamon, and a pinch of salt. - Cook Low and Slow
- Cover and cook on low for 2–3 hours, stirring occasionally.
- Check rice around 2 hours—if too thick, add a splash more milk.
- Add Protein & Yogurt
- Once the rice is soft and the pudding is creamy, remove from heat.
- Stir in Greek yogurt and protein powder until smooth.
- Taste and adjust sweetness if needed.
- Serve Warm or Chilled
- Top with your favorite fruits, nuts, or a drizzle of nut butter.
- Can be refrigerated for up to 4 days; reheat with a splash of milk if needed.
Tips for Best Results
- Protein powder type matters: Whey mixes smoothly, plant-based may need extra stirring.
- Texture: For creamier pudding, use short-grain rice.
- Sugar-free option: Skip honey and add a few drops of stevia or monk fruit sweetener.
If you want, I can also make a version with over 25g protein per serving—perfect for breakfast or a post-workout snack.
Do you want me to do that?
