Gather your base. Add 2 cups of cooked rice to a medium saucepan. Short- or medium-grain rice gives the creamiest texture, but jasmine or basmati also work. Break up any clumps so it heats evenly.

Add liquid. Pour in 1 cup of milk and a pinch of salt. Stir to coat the rice. Turn the heat to medium-low.

Warm gently. Cook for 5–7 minutes, stirring often, until the rice softens and the mixture starts to thicken. You want it steamy, not boiling. If it looks dry, add another splash of milk.

Flavor it. Stir in 1–2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon. Add a pinch of nutmeg or cardamom if you enjoy those flavors.

Boost the protein. In a small bowl, whisk 1/2 cup milk with 1 scoop of protein powder until smooth. Off the heat, pour this slurry into the warm rice and stir well. This prevents clumping and avoids a chalky texture.

Make it creamy. Stir in 1/2 cup plain Greek yogurt. Taste and adjust sweetness or spices. If you want it looser, add a bit more milk; for thicker pudding, let it sit for a minute to set up.

Add mix-ins. Fold in 1 tablespoon chia seeds or ground flax for extra fiber and texture. Add raisins for classic rice pudding vibes, or berries/banana for freshness.

Serve warm. Spoon into bowls and finish with your favorite toppings: sliced fruit, a sprinkle of cinnamon, nuts for crunch, or a drizzle of peanut butter for richness.

For meal prep. Divide into containers. As it cools, it will thicken. Stir in a splash of milk when reheating to bring back the creaminess.