Cinnamon Matcha Brown Rice Breakfast Pudding

Ingredients

• 200 g cooked brown rice — loosely packed, warm or cold
• 300 ml unsweetened soy milk — well shaken
• 40 g unflavoured or mild vanilla-free plant protein powder — ready to mix
• 2 g ground cinnamon — none
• 2 g matcha powder — sifted if clumpy
• 12 g chia seeds — none
• 30 g pitted prunes — finely chopped
• 10 g maple syrup — none optional

Instructions

1. In a small saucepan, combine the cooked brown rice, unsweetened soy milk, chopped prunes, ground cinnamon, and maple syrup if using.
2. Place over low–medium heat and simmer gently for 8–10 minutes, stirring often, until the rice softens further and the mixture thickens into a creamy, spoonable pudding.
3. Reduce heat to low. In a small bowl, whisk the plant protein powder, matcha powder, and 30 ml cool water until smooth with no lumps, then stir this slurry into the warm rice mixture.
4. Stir in the chia seeds and cook for 2–3 more minutes on low, adding a splash of extra soy milk or water if it becomes too thick; the texture should be soft and easy to swallow.
5. Remove from heat, let stand for 2–3 minutes to allow the chia to swell slightly, then divide into two small bowls and serve warm.