I cooked them like you would brown rice, and have some stored in the fridge. I topped my oatmeal with them this morning:
They are chewy with a nice texture. Kind of like steel cut oats, but with a bit more, not crunch, really – but something. I do like them! 2 tablespoons sprinkled on added about 20 calories.
I also used the brown rice protein in this bowl. See how nice and creamy the oats are? This is the texture I liked from soy protein, but could not get from whey protein. They whey kind of curdled when I cooked it. The rice protein just cooked right in. I couldn’t really detect anything taste wise, but I could sense some texture difference from the rice protein. Maybe a bit grainy? I am going to try it in my protein pancakes tomorrow, and if it works – I will order some more. It has more protein in a serving than the whey – 1/2 scoop (15 grams) of RP has 12 grams of protein vs 9 in whey, and only 55 cal. More bang for the buck.