TBJP Cream of Rice - Sport Rice Cream, Carbohydrate Energy 2kg

What is TrainedByJP Rice Cream?

TrainedByJP Rice Cream is a flavoured instant rice cream, sold in a 2 kg bag, providing 38.6 g of carbohydrates per 50 g serving. The bag covers 40 servings.

The product is a pre-cooked rice flour. That single detail explains everything else: the rice is extruded, meaning cooked under pressure, before being milled. The starch is therefore already gelatinised, which allows the powder to thicken instantly on contact with a hot liquid, with no cooking. You pour, you stir, you have a porridge in thirty seconds. An ordinary rice flour, by contrast, would call for a saucepan and ten minutes.

The flavours listed on this page, from Triple Chocolate to Banoffee by way of Apple Pie, Lemon Meringue Pie, Maple Syrup and Cherry Bakewell. The list of variants available here is the definitive one. The rest of the range can be found in our TrainedByJP section.

What does a 50 g serving contain?

The per 100 g values are calculated from the manufacturer's declaration for a 50 g serving. An anomaly deserves to be flagged rather than copied out: the manufacturer declares 0.30 g of total fat and 0.5 g of saturates per serving, which is arithmetically impossible since saturates are a fraction of the total. We will not decide in its place, and we have therefore reproduced neither of the two saturates figures. The label on the bag you receive is the definitive reference.

38.6 g of carbohydrate for 1 g of sugars is exactly the profile you want. Almost the entire intake is starch, not simple sugar. Compared with a maltodextrin, which raises blood glucose very quickly, or with an oat porridge, slower but heavier, rice cream sits between the two: fast enough to carry a training session, complete enough to make a real meal.

The 170 kcal per serving are easy to stack up. Two servings and a shaker of protein make a breakfast of roughly 400 kcal, which is precisely how it is used when bulking. Conversely, during a deficit, a 50 g serving is a better bet than a bowl of commercial cereal of the same weight, with ten times less sugar.

Note the low protein content: 3.4 g per serving. That is not a flaw, it is the nature of rice. Rice cream is a carbohydrate source, not a protein source, and it is made to be combined with something else. Mixing it with a whey concentrate after the session gives you a complete meal in a single bowl.

One final remark on digestibility, which is the product's real selling point: pre-cooked starch is far easier to digest than a raw flour or whole oat flakes. That is what makes rice cream usable an hour before a session, when a classic porridge would still be sitting in your stomach.

Ingredients list

Base composition: rice flour, flavouring, salt, sweetener (sucralose). Chocolate flavours: rice flour, flavouring, salt, cocoa powder, sweetener (sucralose). Birthday Cake flavour: rice flour, flavouring, birthday sprinkles (sugar, WHEAT starch (GLUTEN), water, glucose syrup, cocoa butter, beetroot concentrate, coconut vegetable oil, colours E163 and E100), salt, sweetener (sucralose). Possible traces of GLUTEN depending on the flavour.

How do you prepare TrainedByJP Rice Cream?

Dose: 25 to 50 g depending on your needs. Liquid: 200 to 250 ml of hot water or milk. Timing: at breakfast, 60 to 90 minutes before the session, or within the 30 minutes following exercise. Frequency: one to three servings a day depending on your intake. Duration: there is no course to follow, it is a food.

Pour the powder into the liquid and not the other way round, then stir immediately. Pre-cooked starch thickens very fast, and if you wait you will end up with lumps that cannot be rescued. It is the only technical step in the product, and it makes all the difference between a creamy porridge and an uneven gruel.

Adjust the liquid, not the powder. At 200 ml for 50 g you get a thick texture to be eaten with a spoon; at 300 ml, something closer to a drink. The choice depends on the moment: thick for a filling breakfast, thinner for a snack before training.

Milk clearly improves the taste and adds roughly 8 g of protein per 250 ml of semi-skimmed milk. Water gives a more neutral, less calorific result. Both work, and hot water is enough to obtain the texture.

For a complete meal, mix a serving with 30 g of protein powder after preparation, not before: whey added to a very hot liquid forms lumps. Let it cool for a minute, then stir it in.

Who is Rice Cream for, and who is it not for?

It suits someone bulking who struggles to reach their calorie quota, someone who trains early and cannot face a solid meal before the session, and someone looking for a clean carbohydrate base that is cheap per serving.

It also suits sensitive stomachs: gluten free in its base composition, lactose free, very low in fibre and fat, it goes down where whole oat flakes stay heavy.

One important exception: the Birthday Cake flavour contains wheat starch, and therefore gluten. It is not suitable for people with coeliac disease or intolerance, unlike the other flavours. The manufacturer also flags possible traces of gluten depending on the flavour, which is reason enough to check the label on the bag you receive.

The manufacturer's warning states that the product is not suitable for pregnant or breastfeeding women. This statement is unusual for a flavoured rice flour and we reproduce it exactly as worded, without interpreting it: in the event of pregnancy, put the question to your doctor.

What not to expect from it: this is not a weight loss product, and 340 kcal per 100 g are easy to underestimate when you pour by eye. Nor is it a protein source. And it is not a complete food: refined rice provides little fibre and few micronutrients, which makes it an excellent fuel but a poor sole breakfast over the long run.

Rice cream or oat flakes?

This is the basic breakfast choice for anyone training, and both have their case depending on what you are after.

Oat flour provides more fibre, more protein — roughly 13 g per 100 g against 6.8 g here — and a lower glycaemic index, hence longer satiety. It is the better choice for a breakfast that has to last until midday, or for someone short on fibre. Its drawback is mechanical: those same fibres make it heavier to digest, which rules it out an hour before an intense session.

Rice cream wins exactly where oats lose. Fast digestion, no heaviness, a fine texture, and a neutrality that makes it easy to get down in large quantities when your appetite is not keeping up. It is the better choice before training, straight after, or when bulking and you have to fit 3,000 kcal into a day.

For an even faster intake around exercise, there is a third family: maltodextrin and cyclodextrin are drunk during the session and empty the stomach faster still. At breakfast, on the other hand, they hold no interest, and rice cream remains superior.

Frequently asked questions

How many servings are there in a 2 kg bag?

Forty, at 50 g per serving. It is one of the most economical formats in the carbohydrate section, and it keeps well: the powder is dry, fat free, and does not go rancid the way a nut flour can.

Does it need cooking?

No, and that is the whole point. The rice is extruded then milled, so the starch is already cooked. A hot liquid is enough to obtain the texture in thirty seconds. You can also prepare it cold, but the result is less creamy.

Does rice cream contain gluten?

The base composition does not, rice being naturally gluten free. However, the Birthday Cake flavour contains wheat starch and is therefore not suitable. The manufacturer also flags possible traces depending on the flavour: if you have coeliac disease, check the label on the bag you receive.

Can it be mixed with whey?

Yes, and that is the most common use. Prepare the rice cream first, let it cool for a minute, then stir in the protein: added to a very hot liquid, whey forms lumps and loses its texture. One serving plus 30 g of protein makes a complete meal in a bowl.

When should it be taken relative to training?

Sixty to ninety minutes before an intense session, or within the thirty minutes following exercise to restock your reserves. Its digestibility allows a shorter gap than with an oat porridge, but an hour remains more comfortable than a quarter of an hour.

Is it suitable when cutting?

Yes, provided you weigh your servings. 340 kcal per 100 g is quickly underestimated when you pour by eye. A 25 g serving is often enough in a deficit, and its advantage over commercial cereal is clear: 1 g of sugars per 50 g serving against ten times more elsewhere.

Are there any colours in the product?

Only in certain flavours. The base composition contains nothing but rice flour, flavouring, salt and a sweetener. The Birthday Cake flavour, on the other hand, contains coloured sprinkles with the additives E163 and E100. The chocolate flavours simply add cocoa powder.

Where can you buy TrainedByJP Rice Cream?

The flavours can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we recommend to those who cannot manage to eat in the morning: a warm rice cream goes down where two slices of toast will not, and that is often what unlocks a bulk. The rest of the carbohydrate section can be browsed in our sports nutrition range.