Rice Pudding

Name: Rice Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 jars
Cuisine: British
Ingredients: 1 cup (200 g) arborio rice; 2 cups (480 ml) oat milk; 1 cup (240 ml) water; 2 tbsp maple syrup; 1 tsp vanilla extract; 1/2 tsp cinnamon; Pinch of sea salt

charger Pre-Run

Eat 30-60 min before

A creamy, comforting rice pudding made with oat milk, maple syrup, and cinnamon. One of the easiest foods to digest before a run - simple carbs that provide fast energy without sitting heavy in your stomach. Make a batch on Sunday and grab a portion before every morning run that week.

skilletCook30 min

soup_kitchenPrep5 min

restaurantYield4 jars

boltCarbs~58g

exerciseProteins~4g

Ingredients

Pudding

1 cup (200 g) arborio rice

2 cups (480 ml) oat milk

1 cup (240 ml) water

2 tbsp maple syrup

1 tsp vanilla extract

1/2 tsp cinnamon

Pinch of sea salt

Notes

Keep portions small when eating 30-60 minutes before a run - about 3/4 cup is enough. Avoid heavy toppings like nuts or seeds this close to a run. Serve warm or cold straight from the fridge. Stores for up to 4 days.

Instructions

Combine the rice, oat milk, water, maple syrup, vanilla, cinnamon, and salt in a medium saucepan.

1 cup arborio rice

2 cups oat milk

1 cup water

2 tbsp maple syrup

1 tsp vanilla extract

1/2 tsp cinnamon

Pinch of sea salt

Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low.

Cook for 25-30 minutes, stirring every few minutes to prevent sticking, until the rice is soft and the mixture is thick and creamy.

Remove from heat. It will thicken further as it cools. Serve warm or cold. Store in the fridge for up to 4 days.

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Rice Pudding

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