Peanut butter and jelly rice cakes for cycling

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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 Jelly or jam Peanut butter 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. Once the rice is ready, place it in a bowl and divide into two equal parts. Place one part in a mold or baking pan. Spread it evenly and press firmly. Spread a thin layer of peanut butter and a layer of your favorite jam or jelly on top. Then spread the rest of the rice on top of the layers and press firmly. Put the container in the fridge for 24 hours. Take it out and cut it into portions.

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 Jelly or jam Peanut butter 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. Once the rice is ready, place it in a bowl and divide into two equal parts. Place one part in a mold or baking pan. Spread it evenly and press firmly. Spread a thin layer of peanut butter and a layer of your favorite jam or jelly on top. Then spread the rest of the rice on top of the layers and press firmly. Put the container in the fridge for 24 hours. Take it out and cut it into portions.

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