Rice Cakes (Team Sky)

Rice Cake Recipe:
– 500g short grain rice (arborio or pudding rice). Not quick cook, and don’t wash it.
– Cook in a rice cooker with 1 litre of water, two table spoons of granulated sugar, 1/4 teaspoon of cinnamon, vanilla, or nutmeg for flavour.
– Cooking time should be about 20 minutes, making rice that isn’t too soggy. Don’t take the lid off during cooking. Leave the rice to rest for five minutes.
– Add two tablespoons of coconut oil (which, despite it’s name, is a solid substance and not an oil) and 250g of cream cheese – chocolate Philadelphia is a favourite at Team Sky.
– Mix well.
– Lay out on cling film on a baking tray. Fold the cling film over the slab of rice to create a parcel – fold while the rice is still hot so it stays sterile.
– Leave the tray to cool, then put in the fridge overnight.
– The next day, chap the parcel of rice into energy bar-sized chunks. Store in an airtight container for up to 3 days. Do not reheat the rice cakes.
developed by nutritionist Nigel Mitchell for Team Sky

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