Here’s a portable on-ride snack. As a chef for professional athletes and a former rider, it’s one of my favourite recipes to take on the bike: rich in carbohydrates and very easy to make. Today I’m sharing it with you.
Ingredients for 20 portions
For this recipe, you will need:
- 250 g of round dessert rice or risotto rice
- 150 g of salted butter caramel, speculoos spread, jam, chestnut cream or a sweet spread, to taste
- 750 ml to 1 L of plant-based milk: almond, hazelnut or rice
Optional:
- 150 g of agave syrup
- 100 g of caramel, speculoos spread or another sweet spread
Cook the rice until nice and sticky
Start by cooking your rice in the plant-based milk – almond, hazelnut or rice.
Bring to a gentle boil, then lower the heat, stirring regularly until the rice is nice and sticky.
Add more plant-based milk as you go if needed. Depending on the rice, you may need a little extra.
Add the caramel and let it set in the fridge
Once the rice is cooked through, add the salted butter caramel – or your chosen alternative – then mix well.
Spread the mixture in a rectangular tin. Press it down firmly so it can be cut easily after cooling.
Chill for 2 hours, then cut into 15 to 20 portions.
Storage
These rice cakes will keep for one week in the fridge.
To vary your homemade on-ride snacks, you can also check out our homemade rice crispies recipe or our sports cake.
