Favourite homemade recipes

Nutrition
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2

EF Pro Rice Cakes (modified)

Original recipe is here.

Ingredients

  • 4 cups tap water
  • 2 ¼ cups white
  • Short grain rice
  • 1 cup full fat cream cheese (8 oz package) [original recipe calls for 2 ½ cups]
  • 4 tablespoons granulated white sugar [original recipe calls for 2 tbsp]
  • 2-3 tablespoons melted coconut oil [original recipe calls for 2 tbsp]
  • 1-2 teaspoons vanilla extract [original recipe calls for 1 tsp]

Directions

  1. Cook rice, water, sugar, and coconut oil per rice instructions (eg stove, rice cooker, etc).
  2. Mix in cream cheese and vanilla.
  3. Add any other spices, fruits, chocolate, etc
  4. 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.
  5. 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.

Potential add-ins (I have not tried any of these)

  • 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

NOTE: I freeze my individually-wrapped rice cakes and they have kept well for several weeks. I take them out of the freezer before a ride and they are soft enough to eat after an hour.

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