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Rice Cake Prep

April 05, 2017


Getting ready for a big training session and looking for something tasty to take with you? Look no further than Dr. Allen Lim's rice cakes. You can find a plethora of recipes in the Feed Zone Portables Cookbook, but here is a sneak peek of a few of Allen's favorites!

Allen doesn't use exact measurement, he goes by his senses. He's also been making rice cakes for over a decade, so his palate is highly tuned. The recipes below contain approximate amounts for 4 cups of dry rice (the max for Allen's rice cooker).


Equipment
Rice cooker / large saucepan
Rice paddle
Large mixing bowl
9" x 12" rimmed sheet pan
Paper foil for wrapping
Cheese grater (for savory recipe)


Sweet Option: Blueberry Chocolate Coconut
3 cups uncooked sticky rice (calrose)
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 ounces chocolate chips (half of a regular bag)
1 pint fresh blueberries

Savory Option: Black Pepper Parmesan (Cacio e Pepe)
3 cups uncooked sticky rice (calrose)
4 ½ cups water
8oz Parmesan Riggiano Cheese (grate fresh)
1 Tablespoon Braggs Amino
2 Teaspoons Black Pepper
1 Tablespoons Olive Oil
Salt to Taste

Assembly
Rinse rice until water runs clear

Cook rice per rice cooker instruction

Carefully (it's hot!) move rice into large bowl

Use rice paddle to fold in wet ingredients while rice is hot

Fold in dry ingredients

Taste! It is salty/sweet enough? Do the ingredient flavors come though? If it doesn't taste good, add what it's missing! These are not instructions as much as suggestions and framework.

Once it tastes good transfer to sheet pan and spread out to about 1.5 inches thick

Use rice paddle to cut into 3inx3in squares

Place 1 square onto Skratch paper and wrap it up!

Go burn some calories and earn your rice cakes!


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