A popular snack with cyclists and other endurance athletes, but also for anyone* who is looking for a boost of energy. These Sport Rice Cakes can be taken anywhere** for an on-the-go snack.
- 1 cup sushi rice, or other short grain white rice
- 2 cups filtered soak water
- 2 cups filtered cooking water
- 1/2 coconut sugar
- 1/2 cup coconut milk
- 2 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon Himalayan salt
- In a medium pot, soak rice in filtered water for 30 minutes, drain well.
- Add the filtered cooking water and remaining ingredients, except for the Himalayan salt. Stir a few times (doesn’t need to be well combined). Bring to a boil.
- Add the salt, cover with a tight fitting lid, reduce heat to low and simmer for 42 minutes.
- Remove from heat, keep covered for 8 to 10 minutes, then use a large wooden spoon to mix and mash until well combined. Let cool.
- Transfer 1/2 cup into a re-sealable zipper storage snack bag. Seal bag only half way, and on a hard surface use hands to flatten, then seal bag completely. Repeat with remaining mixture for a total of 7 bags. Refrigerate overnight or until firm. Stores*** refrigerated for up to 4 days. Don’t freeze, since freezing dries out the snack.
- To make it sweeter, instead use 2/3 cup coconut sugar.
- For more flavor, instead use 1 teaspoon cinnamon, and 1/2 teaspoon vanilla.
- After cooling, mix in 1/4 cup raisins or other dried fruit, or walnuts, or a combination of both, finely chopped.
Makes 6 to 8 servings
*This recipe may not be suitable for people on a low glycemic diet or watching their sugar intake. Check with your doctor or health provider to see if this snack is right for you.
**Be sure to keep Sport Rice Cakes in a cooler when traveling to events or other destinations. Lasts 3 to 5 hours when kept in a backpack or jersey pocket, depending on the temperature. If the snack develops an odd smell, doesn’t taste right, or you’re just unsure about it for any reason, it’s better to be on the safe side and not eat it.
***Alternatively, you can store Sport Rice Cakes in foil lined parchment paper, which makes the snack easy to pull from your jersey pocket while training or participating in races or other sporting events. Unfortunately, foil lined parchment paper is difficult to find in most supermarkets. But if you can find it, simply remove the refrigerated and firm rice cakes from the snack bags, cut each one in half, and wrap individually in the foil lined parchment paper before returning to the refrigerator.
When cooking rice in a pot, don’t lift the lid. To check if it’s time to remove from heat, without lifting the lid, simply twist the lid. If the lid spins easily, it’s not done, and you can add 2 or more minutes to the cooking time. If the lid doesn’t spin easily, it’s done. When done, remove from heat and let sit 8 to 10 minutes before lifting the lid. If you like this information, see more of our Kitchen Tips. To learn more about cooking rice, look to our Perfect Brown Rice recipe, and our Grains Cooking Chart.