High-Protein Brown Rice Pudding - cooking recipe

Ingredients

1/4 cup sugar (or sub 1/4 cup Splenda)
2 cups nonfat milk
1/4 teaspoon salt
1 egg
3 egg whites (or sub 3/4 cup fat free egg substitute)
2 teaspoons lemon zest (don't skip this, crucial for flavor!!!)
2 cups cooked brown rice (Uncle Ben's Instant Brown Rice recommended)
1 scoop unflavored protein powder (Any Whey, Unjury is good, too)

Preparation

Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low.
Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any \"scrambled egg\" bits that may have formed, then whisk in the protein powder.
Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions.
Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas -- get creative!