Words and Photos by Lottie Bildirici

It’s no secret that pro cyclists have been fueling their rides with rice cakes for years. To properly fuel on the bike you need carbohydrates that will be digested quickly and give you that instant energy you need to forge forward for the umpteenth mile. Sushi rice is a great option because it is a bit starcher than traditional rice and it digests much faster than brown rice. When doing long endurance rides you want to incorporate real food and then turn to gels and gu towards the end of the ride. These rice cakes were designed for the long ride! To pack them up I used Reynolds non-stick pan lining paper, which is ideal for packing any bike snack. It is lined with parchment and the outer-layer is foil so it protects the rice cakes from dirt and sweat. Feel free to play around with flavors. I have made these cakes many times with everything from coconut chili mango to eggs and soy sauce. But this almond butter + jelly combo is definitely a new favorite!

Recipe:

    • Yields 24 Bars
    • 3 cups sushi rice
    • 3 cups coconut milk
    • 2 cups water
    • 1 cup raspberry jam
    • 1/2 cup almond butter
    • 3/4 cup chopped and toasted almonds
    • 3/4 cup raisins or dried cherries
    • 1/2 cup shredded coconut
    • Salt to taste

Directions:

    1. In a medium size pot bring your coconut milk and water to a boil. Then add rice. Cook for 20-30 minutes stirring every 5 minutes or so making sure the rice doesn’t stick to the bottom of the pot.
    2. Once rice is cooked transfer to a mixing bowl and add remaining ingredients. Mix everything together very well.
    3. Line a baking tray with parchment paper or foil and transfer your mixture to the tray. Spread the rice out evenly. It will be about 1-2 inches thick
    4. Let sit in the refrigerator for 24 hours. This step is crucial or else your rice cakes won’t bind together.
    5. Once cooled cut into bars. I like them cut this way so that I can ration my calories strategically throughout my ride.
    6. These can easily be packed up and stored in the freezer (just let it thaw before eating) or kept in the fridge for up to 3 or 4 days.
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