Rice pudding with protein powder

rf1170

I've been enjoying some rice pudding for breakfast this week (it's nice to have a make-ahead, cold breakfast on hot summer mornings), and I'm going to make another batch today. I've never experimented with cooking protein powder, so I'm wondering if anyone here has. I have Isopure vanilla flavored whey protein powder, and I was thinking of blending it with the milk in this recipe (from Smitten Kitchen; I'll copy and paste with my changes below) before adding it to the hot rice and cooking. Does anyone know whether cooking the powder will alter the taste/texture? Will it be super thick? Gummy? Thanks in advance!

1 cup long-grain white rice
1 stick canela
3 whole cloves or a tiny pinch of ground cloves
4 cups water
1 egg
3 cups whole goat milk
12 ounces homemade cajeta (goat milk dulce de leche)
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup raisins

kirstenb13

I don't think you can cook with whey protein powder, I have never tried it but that's what I read when I looked into this. You can cook with plant proteins such as pea.
When I make protein oats (similar concept) I add the protein powder after they are cooked and slightly cooled, if necessary I add some more milk/water. I'm sure that would work with rice pudding too.
And I agree, adding protein powder to this recipe would make it unbearably sweet (already sounds crazy sweet, do you really add 12 oz cajeta?).