Leftover Rice Pudding

Rice pudding is a chameleon. When you add simple ingredients and aromatic spices to the pot, this meal can fill you up for breakfast or end your meal on a protein-filled note, your choice!

Collagen helps you get your protein in, in an anti-inflammatory, healing, regenerative way that is easy on the gut.

Muscle meats are great, but as usual – everything in moderation.

The amino acids (protein building blocks) in muscle are really great for “growth.”

The trouble is to children, growth means getting big and strong, and to adults, growth can mean inflammation and cancer.

Muscle meat contains high amounts of tryptophan, which is creates serotonin. Serotonin in turn, slows digestion and your metabolism, and is a precursor to cortisol – an inflammatory stress hormone.

Here’s where The Way Up Collagen really comes into its own. It allows the user (you, right girls?!) to get enough protein in our diet, without having to rely solely on muscle meat, dairy, or plant protein that can produce these inflammatory hormones.

And it’s not only unflavoured and odourless, but also easily dissolves in hot and cold liquids. Talk about versatile!

Recipe Leftover Rice Pudding

• 2 cups white jasmine rice, cooked
• 1/4 cups raw cane sugar/honey/maple syrup
• 1/4 cups heavy cream
• 1 cups 2% milk, divided into 2
• Pinch of salt
• 2 free-range eggs
• 3 tbsp The Way Up collagen

Method

• In a large saucepan, combine the rice, sugar, cream, half of the milk, and salt. Cook, uncovered, over medium heat for about 10 minutes, stirring often.
• In a small bowl beat eggs with remaining milk.
• Slowly add the egg mixture into the rice, cooking for an additional 10 minutes or until thick.
• Add the collagen at the end, stirring well.

#PROTIP: Serve warm or cold, add raisins, cinnamon & nutmeg, or vanilla bean & seasonal fruit.