Vanilla Egg White Rice Breakfast Cream

Ingredients

• 150 g cooked white rice — soft, slightly overcooked if possible
• 200 ml pasteurized liquid egg whites — well shaken
• 150 g low fat plain greek yogurt — room temperature if possible
• 250 ml low fat lactose free milk — or other low fat milk
• 5 ml vanilla extract
• 15 ml maple syrup optional
• 1 pinch fine sea salt optional

Instructions

1. In a small saucepan, combine the cooked white rice and low fat milk. Stir and gently mash the rice with the back of a spoon to break it up slightly for a smoother texture.
2. Place the pan over low heat and warm for 3–4 minutes, stirring often, until the mixture is hot but not boiling and the rice is very soft.
3. In a bowl or large jug, whisk together the liquid egg whites, Greek yogurt, vanilla extract, maple syrup (if using), and a pinch of fine sea salt until smooth and lump free.
4. Reduce the stove to the lowest heat. Slowly pour the egg white–yogurt mixture into the warm rice while whisking the pan contents gently and continuously to prevent curdling.
5. Cook over very low heat for 6–8 minutes, stirring constantly in a figure-eight pattern, until the mixture thickens to a light custard-like cream that coats the back of a spoon. Do not let it simmer or boil; if it starts to steam heavily, briefly lift the pan off the heat while stirring.
6. Remove from the heat and let stand for 2–3 minutes to cool slightly and thicken further. Taste and adjust sweetness if needed with a little more maple syrup.
7. Spoon into two small bowls. Serve warm, when the temperature is comfortable to sip or eat slowly, which is often better tolerated when feeling nauseated.