Got Built?

I love Indian sweets – and living in Vancouver is both good and bad for me in this regard, because there are a LOT of really, REALLY good Indian restaurants and sweet shops in this city. Sadly, I cannot justify Gulab Jamun on the basis of any redeeming health benefits, but I have managed to come up with a perfectly acceptable use for India’s answer to rice pudding: kheer. Interestingly, I don’t like English rice pudding at all – and I don’t really know why. But creatine and kheer after leg day… there’s just nothing like it.

Instant Postworkout Kheer

- this may be blasphemy, but it’s really tasty and I make this “instant” version from pre-cooked rice.*
I take this with 5g creatine monohydrate post-workout.

Toss the following into a blender:

For each 50g cooked (salted) rice, partially blend with 10g dextrose and 50g milk. Add vanilla and cardamom powder to taste.

Blend until it looks like thin cream of wheat. It’ll thicken up as it stands. I like mine runny – if you don’t, well, add more rice. It ain’t rocket surgery!

If you want to be truly decadent, blend in a few tablespoons of coconut milk. I haven’t included this in the fitday calculation below. Coconut oil is a rich source of medium chain triglyceride, a fat your body easily oxidizes, so it tends to be burned rather than stored, and such fats tend to promote satiety. Not that you’ll find Kheer particularly satiating!

This is how fitday works it out for my usual 150g cooked rice (50g raw weight), 30g dextrose and 150g 1% milk:

*When I cook rice, I use 2 cups of water and a half a teaspoon of salt for each cup of rice. 100g raw rice translates into 300g cooked. For the above macronutrient breakdown, I used the raw weight.