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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)



Blueberry Chocolate Coconut
Sushi Rice (x1.5 water, for this we did 4 cups rice with 7.5 cups water)

1 Pint Fresh Blueberries

16oz Can Coconut Milk

10oz Semisweet Chocolate

1/4 cup Raw Sugar

Juice from 2-3 Lemons

2 Teaspoons Salt

Black Pepper Parmesan (Cacio e Pepe)
4 cups Sushi Rice (x1.5 water, so 7.5 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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