Rice cake, on-the-bike snack

Ingredients

• 150 g Rice, pudding type
• 240 ml Water
• 1 1/4 tbsp Coconut oil
• 5/8 tsp Cinnamon, ground
• 7/8 tbsp Maple or coconut sugar
• 90 g Cream cheese
• 30 ml Agave syrup

Method

1. In a rice cooker (or in a pot), combine your water, rice, sugar and coconut oil.
2. Turn it on (white rice setting, if your rice cooker specifies) and let cook.
3. Once finished cooking, mix cream cheese into rice. Spoon into a large zip-closure freezer bag.
4. Flatten, smooth the air out and leave to cool on a flat tray.
5. Once cool, transfer to the refrigerator to chill overnight.
6. In the morning, slide your tasty slab of rice onto a cutting board. Cut into approximately 20 squares.
7. You can either keep them all together in an airtight container, or individually wrap them in foil, the way we do.
8. Either way, they should be stored in the fridge until needed.
9. Refrigerated, they will keep for about four days.