Banana & Peanut Cream of Rice

📝 Ingredients

• 50 g rice flour
• 300 ml unsweetened plain soya milk
• 1 ripe banana (about 120 g peeled: ½ mashed into the cream, ½ sliced)
• 15 g peanut butter (1 level tbsp)
• 1 tsp maple syrup
• ¼ tsp ground cinnamon
• 1 pinch of salt

🍴 Utensils

• Small saucepan
• Whisk
• Fork
• Bowl

📖 Steps

1. Put the rice flour in a small, still-cold saucepan, add a third of the soya milk and whisk to a smooth paste with no lumps at all. Mixing it while cold is the secret: poured into hot liquid, rice flour forms clumps.
2. Add the rest of the soya milk, the cinnamon and salt, then whisk again until evenly combined. Set the pan over a medium-low heat, whisking constantly.
3. Cook for 4 to 6 min, whisking continuously, especially in the corners of the pan where the cream catches first. The mixture suddenly thickens just before it simmers: then turn the heat down to the minimum and cook for 1 more min to cook the starch and lose the raw flour taste.
4. Meanwhile, mash half the banana to a fine purée with a fork and slice the other half. Off the heat, whisk the banana purée and maple syrup into the cream: it becomes sweeter and even creamier.
5. Check the texture: the cream should coat the spoon like custard, and it thickens further as it cools. If it's too thick, loosen it with a splash of hot water; if it's too runny, put it back over a low heat for 1 min, whisking.
6. Pour into a bowl, arrange the banana slices on top and spoon the peanut butter into the centre, stirring it well first so it's runny. Eat warm, ideally 1 h to 1 h 30 min before your session, so you arrive at training with a light stomach.