Cooking Corner: Rice Cakes

We will be sharing some of the staple recipes that help keep our riders fed and fuelled whilst they are training and racing. First up, the unmistakeable rice cake.

Ingredients: to make 16 bars

300g rice (risotto or sushi)

1 Teaspoon brown sugar 

1 Teaspoon coconut oil

600-700ml water 

75g Light philadelphia

Agave syrup

Optional filling (This recipe uses 100g dried apricots)

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Add the rice, sugar, coconut oil and water and bring to boil. Add additional water if necessary. Make sure the rice is fully cooked and the mixture appears creamy. It takes 15-18 mins in a rice cooker. 

Meanwhile prepare your filling. Add 75g (half tub) Philadelphia light and two tablespoons of agave syrup to a bowl. Then add any extra flavour or filling you like. Truly anything goes! This recipe is using 100g dried apricots chopped finely.

Other options are crushed speculoos or Oreo cookies, jam, sultanas, or cooked apple. You can absolutely make these savoury too. 

Once the rice is cooked pour it into your filling bowl and mix well. Then transfer to a lined tray to set. This tray is 30x22. The mixture should be a thick consistency now and stay in place without running.

Leave the rice to cool then cover and place in the fridge to set for 6hours or overnight. Once set, cut into 16, wrap then store in the fridge. Eat within 5 days or freeze

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