Team Sky’s lead Nutritionist Nigel Mitchell, has a knack for making great tasting, fuelling rice cakes for his team. We had a stab at making our own to share this great recipe of his with you.
Rice cakes are great as they can be flavoured however you like, with the pistachios here giving a sweet but nutty flavoured kick. They’re a great fresh savory snack to have whilst out and about on the bike and can be easily wrapped in foil and, popped straight into the back of your jersey pocket!
– 500g of short grain risotto rice
– 1 litre of water
– 1 teaspoon of cinnamon
– 1 teaspoon of vanilla essence
– 1 teaspoon of sugar
– 300g low-fat cream cheese
– 1 teaspoon of coconut oil (optional if you like the taste)
– 1 teaspoon of honey or agave nectar
– 100g of American pistachios, de-shelled and chopped
Cook the risotto rice (follow the instructions on the pack) until soft.
Once done, while the rice is still hot, add all the other ingredients and mix together well.
Next, cover a baking tray with cling film and spoon the rice mixture into the tray, making sure to push down tightly.
Then, wrap the cling film over the top of the rice and use a roller to compress the rice down again.
Now let it cool to room temperature and then place in the fridge overnight.
Remove it in the morning and cut into 4cm squares. Voila!