Rice Pudding

This is my favorite pre-race meal. It's easy to digest, full of fast acting carbohydrates and filling enough to not have me craving more food immediately into the action. 

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Ingredients:

+ 1.5 cups Elmhurst Milked Almonds, unsw
+ 1 can low-fat Coconut Milk
+ 1/4 cup Maple Syrup
+ 1 tsp Cinnamon
+ 1/2 tsp Cardamom
+ 1/2 tsp Ginger
+ 1/4 tsp Salt
+ 1 cup Basmati Rice
+ Banana (for topping)

How To:

Stir together all the ingredients (beside banana) in a pot over medium heat. Bring to a boil. Reduce to the lowest setting. Cover and simmer for ~25 minutes until the rice is tender. Add more milked almonds if you'd like a thinner consistency. Serve warm or next day chilled with sliced banana.