Italian rice cakes use Arborio's broken grains—the 'waste' from risotto production that costs 60% less than whole rice.
Rice Cakes
Fuel your workouts with these delightful rice cakes! Whip them up in no time using just rice, a sprinkle of salt, and your favorite seasonings for a burst of flavor. These crunchy snacks are not only easy to make, but they also store perfectly for those busy training days ahead!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1lt acqua (dipende dal riso quindi andate per step sino a cottura) (33.8 fl oz)
🫙Pantry Staples(3)
- 4 cucchiai zucchero di canna (60 ml)
- 200ml latte di cocco (6.76 fl oz)
- 500gr riso (17.6 oz)
🧂Spices & Seasonings(2)
- Cannella o cacaooptional
- 1 pizzico di sale
📦Other(2)
- Frutta secca a piacereoptional
- Marmellataoptional
👨🍳 Instructions
- 1
Cook the rice with coconut milk and water, adding a pinch of salt until done.
- 2
Add brown sugar and dried fruit to the cooked rice.
- 3
Transfer half of the mixture to a lined baking dish, add a layer of jam, and top with the remaining rice.
- 4
Freeze for 2 hours, cut into pieces, and sprinkle with cinnamon or cocoa.
- 5
Freeze the cubes overnight, then wrap each one in aluminum foil and parchment paper.
💡 Pro Tips
- ✓Cook rice at a 1:1.5 ratio of rice to liquid (combining coconut milk and water) because coconut milk's fat content reduces water absorption and prevents proper starch gelatinization at higher ratios.ingredient1:1.5 ratio
- ✓Cool the rice mixture to below 40°F before adding brown sugar to prevent crystallization and maintain proper texture binding in the final cake structure.timingBelow 40°F
- ✓Line your baking dish with parchment paper extending 2 inches over edges because frozen rice cakes contract 8-10% and proper overhang prevents cracking during removal.equipment2 inches overhang
- ✓Freeze the initial 2-hour set at -5°F to -10°F rather than standard 0°F because faster crystallization creates smaller ice crystals and maintains rice grain integrity.technique-5°F to -10°F
- ✓Warm your knife under hot water for 10-15 seconds before each cut because the thermal shock creates clean edges through frozen coconut fat without dragging rice grains.technique10-15 seconds
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Italian rice cakes use Arborio's broken grains—the 'waste' from risotto production that costs 60% less than whole rice.
Rice Cakes
Fuel your workouts with these delightful rice cakes! Whip them up in no time using just rice, a sprinkle of salt, and your favorite seasonings for a burst of flavor. These crunchy snacks are not only easy to make, but they also store perfectly for those busy training days ahead!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1lt acqua (dipende dal riso quindi andate per step sino a cottura) (33.8 fl oz)
🫙Pantry Staples(3)
- 4 cucchiai zucchero di canna (60 ml)
- 200ml latte di cocco (6.76 fl oz)
- 500gr riso (17.6 oz)
🧂Spices & Seasonings(2)
- Cannella o cacaooptional
- 1 pizzico di sale
📦Other(2)
- Frutta secca a piacereoptional
- Marmellataoptional
👨🍳 Instructions
- 1
Cook the rice with coconut milk and water, adding a pinch of salt until done.
- 2
Add brown sugar and dried fruit to the cooked rice.
- 3
Transfer half of the mixture to a lined baking dish, add a layer of jam, and top with the remaining rice.
- 4
Freeze for 2 hours, cut into pieces, and sprinkle with cinnamon or cocoa.
- 5
Freeze the cubes overnight, then wrap each one in aluminum foil and parchment paper.
💡 Pro Tips
- ✓Cook rice at a 1:1.5 ratio of rice to liquid (combining coconut milk and water) because coconut milk's fat content reduces water absorption and prevents proper starch gelatinization at higher ratios.ingredient1:1.5 ratio
- ✓Cool the rice mixture to below 40°F before adding brown sugar to prevent crystallization and maintain proper texture binding in the final cake structure.timingBelow 40°F
- ✓Line your baking dish with parchment paper extending 2 inches over edges because frozen rice cakes contract 8-10% and proper overhang prevents cracking during removal.equipment2 inches overhang
- ✓Freeze the initial 2-hour set at -5°F to -10°F rather than standard 0°F because faster crystallization creates smaller ice crystals and maintains rice grain integrity.technique-5°F to -10°F
- ✓Warm your knife under hot water for 10-15 seconds before each cut because the thermal shock creates clean edges through frozen coconut fat without dragging rice grains.technique10-15 seconds