Yes, these are the rice cakes. The ones our riders keep in jersey pockets during training rides and pull out of musettes during races. The ones that keep the team fueled during long days on the bike. And the ones that you, too, can easily make and carry on every ride.
Note that we use this recipe as just a starting point. Sometimes the guys will eat these just as the recipe is written here. More often than not, however, their rice cakes will have some additions. Depending on riders’ 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 riding. We’ve included some add-in suggestions to get you started, and we’d love to hear any new combinations you test!
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
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.
SOME OF OUR FAVORITE ADD-INS:
Fresh blueberries + dark chocolate chunks (72% cacao or higher)
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