Recipe:
Ingredients (makes 8 rice cakes):
1 cup arborio rice
2 cups water
2tbsp sugar
20g dessicated coconut
cinnamon to taste
Method:
1) Add rice, water and sugar to rice cooker and stir. (You can add more sugar here if you want sweeter rice cakes and a higher carb content).
2) Turn rice cooker on and leave it until it is done.
3) Take bowl out of cooker and stir in desiccated coconut and cinnamon and any extra flavours of your choice. (ideas below)
4) Compress into a tray that is ideally flexible so you can easily remove the next morning.
5) Once cooled cover and place into fridge
6) The next morning tip the block of rice onto a chopping board and cut into 8 equal bars.
7) Wrap in foil or special rice cake paper.
8) Enjoy on your ride!
Other flavour ideas:
– Add in crushed oreos after cooking
– Mix in biscoff and/or crumbled lotus biscuits
– fresh fruit e.g. blueberries and some lemon juice
– Nutella or nut butter (I would recommend a layer in the middle of the rice block when you have put half the mixture into the tray).
– Savoury e.g. add scrambled eggs and bacon into the rice mix. (Trust me this is so good, especially when you are hot and sweaty and craving salt).
– white choc and fresh raspberries
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