These are the rice cakes the riders on EF Cycling keep in jersey pockets during training rides and pull out of musettes during races. The ones that keep the them fueled during long days on the bike. And the ones that you, too, can easily make and carry on every ride or run.
Note that this recipe is just a starting point. You can eat these just as the recipe is written here. More often than not, however, you will discover some additions. Depending on your preferences, what foods are in season and what’s available in a particular country, these additions can be anything from maple and bacon to blueberries and chunks of dark chocolate. Get creative with what you like and what you have on hand, wherever it is you’re cooking and running or riding. We’ve included some add-in suggestions to get you started, and we’d love to hear any new combinations you test!
In a rice cooker, combine your water, rice, sugar and coconut oil. Turn it on (white rice setting, if your rice cooker specifies) and let cook. Once finished cooking, mix cream cheese and vanilla into rice.
Note: that this is also the time to add any spices, fruit, chocolate, nuts, etc. you’d like to your rice cakes.
Spoon into a large zip-closure freezer bag. Flatten, smooth the air out and leave to cool on a flat tray. Once cool, transfer to the refrigerator to chill overnight.
In the morning, slide your tasty slab of rice onto a cutting board. Cut into approximately 20 squares. You can either keep them all together in an airtight container, or individually wrap them in foil, the way we do. Either way, they should be stored in the fridge until needed. Refrigerated, they will keep for about four days.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Optional add-ins:
Fresh blueberries + dark chocolate chunks (72% cacao or higher)
Chopped cooked bacon + pure maple syrup
Diced banana + chunky natural peanut butter + cacao nibs
Dried cranberries + fresh orange zest + white chocolate chunks
Dried tart cherries + fresh lemon zest