Rice cakes. They're the new black. At least in the world of nutrition conscious athletes they are. Our cookbook, The FEED Zone, has recipes for a variety of delicious rice cakes to suit every
pallete. We've put together this simple post to help answer some of the most common questions and even give you a new recipe to try for yourself.
Allen whipped up a batch of these
at the shop a few weeks ago and they disappeared in a hurry. They're
great for vegetarians or anyone who just wants a little variety in their
rice cake arsenal. The flavor is somewhere between apple pie and
apple-cinammon oatmeal and we're pretty sure this new super-secret rice
cake recipe isn't going to be a secret for long. And we're just fine
with that. Let us know what you think after you've tried them.
Super Secret Apple/Cinnamon Rice Cakes
Time ~30 minutes
2 cups uncooked Calrose or other medium-grain “sticky” rice
3-3.5 cups water
1 tablespoon cinnamon
1. Combine rice and water in a rice cooker.
2. While rice is cooking, peel, core, and dice the apples.
3. Toss them in a bowl with the cinnamon. Add brown sugar. Add salt to taste.
4. Combine the apple mixture with the rice.
5. Press mixture into an 8 or 9 inch square pan to about 1 1/2 inch thickness.
Cut and wrap the individual cakes. Makes about 10 rice cakes. Enjoy!
How long will the Rice Cakes stay good?
We get this question a few times a week. While the answer varies from recipe to recipe, we can tell you that some of the Skratch Team has tested the limits of rice cake stability without any problems. From purely a taste perspective, obviously the fresher they are, the better they will be. From an "are they safe to eat?" perspective, here's what we know:
In the name of research Chef Biju recently ate a few rice cake laden with eggs, chicken apple sausage and related fixins. The rice cakes were made early in the morning, stuffed into a ziploc bag, thrown in the back of a pick up truck and brought along for a day of training. It may have even spent some time in the back pocket of one of the riders and/or on the floor in the truck. After the ride, this ziploc bag was carried into house, and forgotten on a countertop. The next morning, 24 hours later, Biju thought it would be fantastic to eat that rice cake while Allen watched. It was as delicious as when he first hand crafted it, and he suffered no ill effects.
Aaron, another member of our team here, has frequently made rice cakes in his hotel rooms the night before races and never had a problem eating them late the following afternoon after carrying them around all day in his jersey pocket. He says he's gone so far as to ride and race on three or four day old rice cakes. "They definitely lose some of the taste the older they are, but I've never had any other issues with them." Aaron also loves to use them for more than just racing and training and can frequently be seen enjoying a savory rice cake at airport terminals around the country.
We've also heard mixed reviews from people who have tried freezing them. it seems to work for some but not others so that one you may have to do your own testing on. Let us know how it goes if you give it a try!