Ingredients

• 150 g cooked white rice — soft, slightly overcooked if possible
• 250 ml low fat lactose free milk — cold
• 30 g unflavoured whey protein isolate — powder
• 6 g fresh ginger — very finely sliced or grated
• 10 g honey — liquid optional
• 1 g ground cinnamon — ready to use optional
• 60 ml water — for simmering ginger

Instructions

1. Add the water and sliced or grated fresh ginger to a small saucepan, bring to a gentle simmer over low heat, and cook for 5 minutes to create a mild ginger infusion.
2. Add the cooked white rice and low fat lactose free milk to the saucepan, stir gently, and continue to cook on low heat for 5–7 minutes until the mixture is soft, warm, and slightly thickened; avoid boiling to keep the smell mild.
3. In a small bowl, whisk the whey protein isolate with a few tablespoons of the warm rice-milk mixture until completely smooth, then stir this slurry back into the saucepan over very low heat for 1–2 minutes, just until combined and warmed through; do not let it boil.
4. Taste and, if tolerated, stir in the honey and ground cinnamon; remove the ginger pieces if you prefer a smoother texture, then divide the pudding into two small bowls and let it cool slightly to lukewarm before eating, as this is often easier on a nauseous stomach.