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