Rinse the rice: Add the rice to a fine mesh strainer and rinse under cold water for 20–30 seconds. This helps control starch so the pudding gets creamy, not gluey.

Start the simmer: In a medium saucepan, combine 1/2 cup rice, 1 cup water, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for about 8–10 minutes, stirring occasionally, until most of the water is absorbed.

Add milk and slow-cook: Pour in 2 cups milk. Reduce heat to low and simmer, uncovered, for 20–25 minutes, stirring often so it doesn’t stick. The rice should soften and the mixture should thicken gradually.

Sweeten and flavor: Stir in 2–3 tablespoons maple syrup (or your preferred sweetener), 1 teaspoon vanilla extract, and a pinch of cinnamon if you like. Taste and adjust sweetness.

Prepare the protein blend: In a separate bowl, whisk 1/2 cup milk with 1 scoop vanilla protein powder until completely smooth. This prevents clumps later. If using Greek yogurt, whisk 1/4–1/3 cup into this mixture for extra creaminess.

Temper and combine: Remove the saucepan from the heat. Let it sit for 2–3 minutes to cool slightly. Slowly pour in the protein mixture while whisking. Return to very low heat and warm gently for 1–2 minutes, stirring constantly. Do not boil after adding protein—gentle heat keeps it silky and prevents curdling or graininess.

Adjust consistency: If it’s too thick, add a splash of milk. If too thin, cook a minute longer on low, stirring. Keep in mind it thickens as it cools.

Optional add-ins: Fold in a small handful of raisins or chopped dates. For extra richness, add a teaspoon of butter or coconut oil (optional).

Serve: Spoon into bowls and top with berries, sliced banana, and nuts. Enjoy warm, or chill for at least 2 hours for a classic, cold rice pudding feel.