Banana Cinnamon Rice Protein Smoothie

Ingredients

• 120 g cooked white rice — cooked very soft and cooled
• 120 g banana — ripe, sliced
• 40 g unflavoured or mild cinnamon plant protein powder — ready to use
• 350 ml rice milk (unsweetened) — chilled
• 1.5 g ground cinnamon — about 1/2 teaspoon
• 10 g maple syrup — liquid optional
• 1 pinch fine sea salt — a small pinch optional

Instructions

1. If not already prepared, cook white rice in extra water until very soft and slightly overcooked, then drain any excess water and let it cool completely to room temperature or chilled.
2. Add the cooled cooked white rice, sliced banana, plant protein powder, rice milk, ground cinnamon, maple syrup (if using), and a tiny pinch of salt to a blender.
3. Blend on low speed first to break up the rice, then increase to high and blend for 45–60 seconds until completely smooth and drinkable; add a splash more rice milk if you prefer a thinner texture.
4. Taste and adjust sweetness with a little extra maple syrup if needed, keeping it mild to avoid upsetting the stomach.
5. Pour into small glasses, let sit for 2–3 minutes to allow bubbles to settle, then sip slowly, ideally at room temperature rather than ice-cold for easier digestion.