That looks amazing! 
Rice is extremely underrated as good, solid source of carbs. So versatile.
Ok, I have to ask: are you having two bowls, or is one for someone else?
(I also think the OP meant eating plain rice during workouts, not just eating rice-based meals.)
Parchment backed foil can be purchased from Sainsburys or Lakeland Ltd.
Calrose rice is £15 for 5Kg from Amazon but haven’t had an issue substituting with other rices if needed.
Liquid aminos also available via Amazon but can be substituted with soy sauce if needed.
Hope that helps 
Thanks. I know these things can be found, but they’re jusy not everyday ingredients for me. Also those were just examples that I could remember. In reality, there was very little overlap between the things he lists as staples, and whats currently in my cupboard, so there isn’t much use in it for me. And as I said, the basic principle is easy enough, when you start subsidising things, you’ve reduced it to the basic principle anyway and can give the book away. 
Interesting this thread. I live in Taiwan and rice is a staple. I prefer it over noodles nine times out of 10, thus typically have rice at lunch and dinner. And depending on the day, I might even have rice for breakfast in the form of a rice ball which is relevant to the topic at hand.
You can buy a rice ball 飯糰 (fantuan) from a street vendor w/all kinds of stuff in it (e.g., tuna, egg, radish, dried seaweed, fried dough, etc…) You can also get pre-made packaged rice ball (actually triangles) in about any convenience store, which if you’ve been to Japan or Taiwan are everywhere.
So, if I were to recommend some simple ingredients:
- short grain rice
- scrambled egg
- soy sauce
- dried seaweed 海苔（haitai) can buy packages of this where it’s in small sheets, even comes in spicy hot flavors.
- pork floss (dried meat, could be pork, chicken, even fish) 肉鬆（rousong) Sounds weird due to its naming but it’s nothing weird and quite good.
The last two might be in the asian aisle of your supermarket. Otherwise, your local Chinatown or online is your best bet. Mix some or all of the above for a simple rice ball. My kids love salmon rice balls w/the dried seaweed. Oh wow, there is a rice ball emoji 
I lived there a few years. It was a staple.
A couple of good suggestions here! Going to try Rice as fuel during my next workouts. I want to substitute sugar with more natural alternatives and rice could fit the bill. However, I’m curious if/how it works for the higher intense workouts.
Tell me you went to Hawaii without saying you went to Hawaii
Have you tried it yet?
Maybe keep a bucket handy if you experiment with it on the trainer (assuming vo2max workout)…
Guys, there is a specific “sweet sticky rice” variety that is great for this. Check out Vietnamese “xoi” recipes. They can be made savory or sweet. Regular Calrose is not going to be yummy for this IMO… too bland.
ETA: excuse my ineptitude…
Out of interest, what is wrong with standard foil? What is the benefit of the parchment paper side?
Parchment foil is easier to unwrap ‘a la pedale’ without tearing little bits off and dropping them by mistake or (worse) getting bits of foil in your teeth. It’s (also!) useful in baking for loaf tins and things like that. It’s really expensive to use in any serious quantity though.
On the bike I have found plain foil works perfectly well especially if you double it up to help prevent tearing. Or normal greaseproof paper works fine too, doesn’t tear, but have to be careful with the wrapping to ensure it doesn’t come undone as you pull it out of your pocket.
These days I have less time for prep and while the rice cake cooking, cooling, cutting, wrapping process is really satisfying I have found it just can’t compete with sugar water on expense, convenience or performance. Or just bananas, bananas, bananas.
To be honest, while I like the look of the parchment foil for practicality, it plays on my conscience that I doubt it can be recycled. Plain foil can, and plain paper is probably compostable, but the paper-foil composite sounds bad to me.
How long do rice cakes keep if frozen? I’m thinking of making the EF Pro recipe tomorrow.
Years ago I tried wrapping my energy bars in foil once, for my first ironman. I had to stop and get helpers to remove the foil which was
- sticking to the bars
- causing my ancient fillings real pain!!!
Parchment every time for me.
+1 for rice cakes. 250g of jasmine rice in 500 ml of water. Bring to boil, with the lid on, then immediately reduce to minimum possible heat for 10 minutes. Turn heat off and let it sit, for an additional 10 minutes. Very important not to take the lid off at any time. Now give the rice a good stir, and in raisins, or ham, or nothing, or whatever floats your boat and lay out on a baking tray in a big square. Cover with plastic wrap and put it in the fridge, and in the morning carve it into 9-ish squares and wrap in foil.
Great for anything non-race.
Way too complicated Electric rice cooker FTW!