How To Make Rice Cakes - Cooking With Team Saxo Tinkoff's Hannah Grant

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar.

almond slices

🥗Healthier: walnut pieces

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable.

Add 1 litre of apple juice, 1 litre of water, and 2 tins of coconut milk to a large pot.

Add 1 kilogram of short grain rice to the liquid mixture.

Cover the pot with a lid and bring to a boil.

Once boiling, reduce the heat to a simmer (setting 2 on the stove).

Stir occasionally to prevent the rice from burning on the bottom.

Check the rice periodically and add more water as needed, up to an additional 1 litre, to achieve a firm mass.

Once the rice is cooked and thickened, add a pinch of salt to enhance flavor.

Add 2-2.5 tablespoons of brown sugar and fold it into the rice mixture.

Incorporate dried fruits like golden-yellow raisins and soft dried apples to the mixture.

Taste the mixture and adjust sweetness and salt as needed, keeping in mind it will taste less intense when cooled.

Prepare a tin or oven tray lined with cling film to pour the mixture into.

Pour the rice mixture into the prepared tin and sprinkle cinnamon on top, working it in.

Even out the mixture in the tin and place it in the freezer to cool down quickly before transferring to the fridge.

Let the rice cake cool in the fridge overnight to set completely.

Once set, cut the rice cake into strips and wrap them individually for storage.

Store the wrapped rice bars in the fridge or freeze them for longer storage.

Equipment Needed

Spice Level:

Dietary

Allergens