Rice Cakes

I mentioned on Monday that I met Ted King (my favorite professional cyclist) last weekend. He likes cooking, and especially baking, so really, if for some reason you’re ever asked who your favorite rider is, he’s a good one to pick!

Last year Ted and his family helped start the Krempels King of the Road Challenge, a ride that raises money for a New Hampshire nonprofit that helps people with brain injuries. I’m going to be doing the ride this year, riding the 62 mile route on October 20th. It’s a charity ride, so if you have any change to spare I’d really appreciate if you’d consider donating it through my page here. If you want to learn more about the organization you’d be helping, the Krempels Center, there’s info here. Thanks for considering it!

And now, to make this bike stuff relevant to my blog, here’s what is apparently a super popular (among bikers) recipe for rice cakes. The recipe was originally created by Allen Lim, a nutritionist that’s worked with several pro cycling teams and come out with a cookbook that looks good. They come together quickly, and are easily digested – I ate one of these 20 minutes before running and didn’t want to puke, when usually eating within two or so hours before running makes me feel a bit barfy.

Ingredients:

  • 2 eggs
  • 1 cup uncooked sushi rice
  • 1 1/2 cups water
  • 4 slices bacon, Canadian bacon or pancetta
  • grated Parmesan cheese to taste
  • 1-2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 tablespoon brown sugar

This was the only non-jasmine rice the supermarket had, but said something about sushi on the back, so…whew!

Combine the rice and water in a small pot over high heat. This is probably slightly more water than the back of the bag says, but that’ll help it be stickier to hold together. When the water reaches a boil, cover the pot and turn the heat down to low. Cook another 20 minutes.

While the rice cooks, cut the bacon into small pieces and cook in a pan over medium heat until crispy.

Remove the bacon from the pan, pour out the grease, and return the pan to medium heat. Whisk the eggs together, then pour them in the pan. The eggs should cook real quickly, just cook them until they’re a regular scrambled egg consistency.

Put the bacon, eggs, and a handful of Parmesan cheese in a medium bowl.

When the rice is ready, stir it into the bacon mixture. The heat from the rice should melt the cheese, providing a bit of extra stick to hold your cakes together. While you are stirring the rice into the bacon mixture, pour on the soy sauce and keep stirring. I found one tablespoon to be plenty, but taste as you go and see what you like. Press the mixture into an 8X8″ pan, pressing down very firmly to compact everything together.

Sprinkle the brown sugar over the top, then pat that down too. I felt weird about brown sugar and cheese, but it’s good. Let cool about 15 minutes, then cut into pieces with a knife or the end of your spatula.

To wrap the rice cakes so you can pocket them for a ride, get some foil, or even better (apparently) some Martha Wrap – parchment on one side, foil on the other.

Tear a sheet of foil in half, then fold the bottom bit up over the closer half of the cake.

Fold the top of the foil over the farther half of the cake, then fold back a lip.

Fold the sides in like you’re wrapping a present.

Fold the wings underneath.

And you’re done! When you’re ready to eat, if you just pull on the foil lip, it comes open easily and is ready to snack on the go.  If you can’t picture it, here’s a video of Allen Lim wrapping them himself.

You can store these in the fridge for several days, or freeze them and then move them to the fridge the night before a ride.

To be clear, these are not supposed to be weight loss type dealies, rather they’re easily digestible calories for during a workout.

Allen Lim’s Rice Cakes

From USA Triathlon.

  • 2 eggs
  • 1 cup uncooked sushi rice
  • 1 1/2 cups water
  • 4 slices bacon, Canadian bacon or pancetta
  • grated Parmesan cheese to taste
  • 1-2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 tablespoon brown sugar

Combine the rice and water in a small pot over high heat. When the water reaches a boil, cover the pot and turn the heat down to low. Cook another 20 minutes.

While the rice cooks, cut the bacon into small pieces and cook in a pan over medium heat until crispy. Remove the bacon from the pan, drain the grease, and return the pan to medium heat. Whisk the eggs together, then pour them in the pan. Cook until standard scrambled egg consistency.

Put the bacon, eggs, and a handful of Parmesan cheese in a medium bowl. When the rice is ready, stir it in. While you are stirring the rice into the bacon mixture, pour on the soy sauce and continue stirring until evenly mixed. Press the mixture into an 8X8″ pan, pressing down very firmly to compact everything together.

Sprinkle the brown sugar over the top, then pat that down too. Let cool about 15 minutes, then cut into pieces with a knife or the end of your spatula. Wrap cakes, and store in the refrigerator.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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