So far, this is my favorite homemade fuel for long bike rides. These rice cakes have the perfect blend of sweet and savory, great carbs, protein, and a dash of fat for good measure. Plus, they were created for Tour de France riders:
“Dr. Allen Lim’s Rice Cakes”
Makes about 12 cakes
2 c. uncooked calrose rice or other medium-grain “sticky” rice
8 strips bacon
2 T. soy sauce
1/4 c. brown sugar
1/4 c. chopped cashews
1/4-1/3 c. nut butter (I use almond butter)
1/4 c. raisins
Combine dry rice with 4 c. water in medium sauce pan. Bring to a boil, and simmer with lid ajar to cook rice. When all water is absorbed, stir rice.
Cook bacon in frying pan on medium heat until crispy. Drain fat and blot pan with paper towel.
Crack eggs into pan and stir to scramble on medium/high heat.
In a large bowl, combine cooked rice, bacon (crumbled), and scrambled eggs. Add soy sauce, sugar, nuts, butter, and raisins, and mix well.
Press mixture into 8×8” pan.
Cool in fridge.
Cut into 12 cakes and wrap in parchment or wax paper. Store in plastic bags in freezer or fridge.