How to make rice cakes for cycling - Easy Recipe

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Uploaded 3 years ago ·

Ingredients: 180 g (1 cup) of short-grain rice 360 g (1.5 cup) of water 1 tbsp of sugar (white, brown, fructose...) 1/2 tbsp of salt Preparation: Wash the rice under running water for a couple of minutes, while stirring it with a spoon. Put the rice, water, sugar and salt in a large pot. Place it over high heat, do not cover, and wait until it comes to a boil. Once it boils, put the lid on, turn the heat down and let it cook for 20 minutes keeping the lid on at all times. When the time is up, take off the lid and check if the rice is cooked well. It should not be overly dry or wet, nor should it be sticking to the pot. Now you have the foundation for making rice cakes. If this is the way you like them, pour the mixture into a 15x15 cm (6x6 inches) mold or pan previously lined with plastic wrap. You can use larger containers or even freezer bags, but make sure the mixture is 2-3 cm thick. Spread the mixture evenly, pressing well to make it firm, and put it in the fridge for 24 hours. After 24 hours, take it out of the fridge, pull the plastic wrap to get the cake out and cut it into portions that can be wrapped.

Ingredients: 180 g (1 cup) of short-grain rice 360 g (1.5 cup) of water 1 tbsp of sugar (white, brown, fructose...) 1/2 tbsp of salt Preparation: Wash the rice under running water for a couple of minutes, while stirring it with a spoon. Put the rice, water, sugar and salt in a large pot. Place it over high heat, do not cover, and wait until it comes to a boil. Once it boils, put the lid on, turn the heat down and let it cook for 20 minutes keeping the lid on at all times. When the time is up, take off the lid and check if the rice is cooked well. It should not be overly dry or wet, nor should it be sticking to the pot. Now you have the foundation for making rice cakes. If this is the way you like them, pour the mixture into a 15x15 cm (6x6 inches) mold or pan previously lined with plastic wrap. You can use larger containers or even freezer bags, but make sure the mixture is 2-3 cm thick. Spread the mixture evenly, pressing well to make it firm, and put it in the fridge for 24 hours. After 24 hours, take it out of the fridge, pull the plastic wrap to get the cake out and cut it into portions that can be wrapped.

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