Ingredients

• 150 g cooked white rice — slightly warm or room temperature, soft
• 200 g liquid egg whites — ready to use
• 200 ml low fat lactose-free milk — or regular low fat milk
• 30 g unflavoured or vanilla whey protein isolate — scoop, finely powdered
• 6 g fresh ginger — very finely grated, then strained for juice
• 10 g honey — liquid optional
• 5 ml lemon juice — freshly squeezed optional
• 1 g ground cinnamon — a small pinch optional

Instructions

1. In a small bowl, mix the whey protein isolate with 50 ml of the milk to form a smooth lump-free slurry, then whisk in the remaining milk until well combined.
2. In a medium non-stick saucepan, add the liquid egg whites and the milk–protein mixture, whisking gently until uniform; do not heat yet.
3. Grate the fresh ginger very finely, then squeeze it in a spoon or clean cloth to extract the juice; add the ginger juice (without the fibrous pulp), honey, lemon juice, and cinnamon (if using) to the pan and whisk again.
4. Place the pan over low heat and cook, stirring slowly and continuously with a silicone spatula or whisk, for 6–8 minutes until the mixture thickens slightly and turns opaque but does not bubble vigorously; if it starts to simmer, reduce the heat to very low.
5. Once lightly thickened to a thin custard consistency, gently fold in the soft cooked white rice and continue cooking on low for 2–3 minutes, stirring, until the rice is heated through and the mixture is creamy and spoonable.
6. Remove from heat, cover the pan, and let stand for 2 minutes to settle; then divide into two small bowls. Let cool to lukewarm before eating, as cooler temperatures are often better tolerated with nausea.