Mounds of Protein Pudding Recipe

Name: Mounds of Protein Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ cup short grain brown rice, not instant; ½ cup water; 3 eggs; ¼ cup honey; 3 tablespoons butter, melted; 3 tablespoons cocoa; 2 tablespoons flour; 1 teaspoon vanilla; ¼ teaspoon salt; ¾ cup buttermilk; ¾ cup coconut milk; ¼ cup hulled split mung beans; ¼ cup coconut (optional)

Servings: persons

⅛ cup short grain brown rice, not instant
½ cup water
3 eggs
¼ cup honey
3 tablespoons butter, melted
3 tablespoons cocoa
2 tablespoons flour
1 teaspoon vanilla
¼ teaspoon salt
¾ cup buttermilk
¾ cup coconut milk
¼ cup hulled split mung beans
¼ cup coconut (optional)

1
In a saucepan with a tightly fitting lid, combine the rice and water.
2
Bring to a boil, cover and reduce heat.
3
Simmer for 40 minutes until tender but with a little bite.
4
Drain if necessary.
5
In a large bowl, beat eggs and honey until light yellow and fluffy.
6
Add melted butter, vanilla, cocoa, salt and flour.
7
While still mixing, slowly add add buttermilk and coconut milk.
8
Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
9
Pour cocoa mixture over the beans and rice and mix well.
10
Bake at 350 degrees for 1 hour.
11
Serve warm or cold.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅛ cup short grain brown rice, not instant, ½ cup water, 3 eggs, ¼ cup honey, and more.

Yes, Mounds of Protein Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mounds of Protein Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions