Words: Liam Friary

Yes, these are rice cakes. They are a super simple staple that will keep you fuelled during long days on the bike. Bonus — they are easily made ahead and carried on a ride. This recipe is just a starting point; depending on preferences, what foods are in season and what’s available in your pantry, additions can be made. Add 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 riding.

Ingredients –

4 cups tap water

2 ¼ cups white short grain rice

2 ½ cups full fat cream cheese

2 Tablespoons granulated white sugar

2 Tablespoons melted coconut oil

1 teaspoon vanilla extract

Method –

•  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 cooked, mix cream cheese and vanilla into rice. Note: this is also the time to throw in any spices, fruit, chocolate, nuts, etc that you’d like to add to your rice cake.
• 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. Either way, they should be stored in the fridge until needed. Refrigerated, they will keep for about four days.