Fuel Like the Pros: Cinnamon & Raisin Rice Cakes

During long events it is important that professional athletes use normal food along side Energy Drinks and Gels. Rice Cakes have been produced by cycling team soigneurs for many years now and are brilliant energy boost for in the back pocket. Here is our favourite recipe for you to try at home.

Our Cinnamon and Raisin Rice Cakes are very simple, full of energy and great tasting. You can straight away see why the professional cyclists love them. They are easy to wrap for your back pocket, freezable and very easy to change up the recipe to make your perfect training snack.

  • 250g Rissotto Rice
  • 500ml of Water (although you may need to add a little more)
  • 1 teaspoon of Coconut Oil
  • 150g Cream Cheese
  • 1/2 teaspoon of Cinnamon (although if your are a big fan of flavour feel free to add some more)
  • 1/2 teaspoons of Vanilla Bean Paste
  • 2 teaspoon of Dark Brown Sugar
  • Big handful of Raisins

Add your rice and water to a pan and cook until a creamy, soft consistency. If the rice is still a bit hard after all the water has gone, just keep adding a little more until you get the correct consistency.

While the rice is still hot add the coconut oil. This will melt but later help the cakes to set.

Then add your cream cheese, sugar, cinnamon, vanilla bean paste and raisins. Give it all a good stir.

Cover a tray bake tin with cling film making sure it over hangs on all sides. Then spoon all the rice mixture in and push down to firmly compact. Fold over the over hangs of cling film to encase the big block of rice mixture.

Place this in the fridge, preferably over night. This will help it firm up nicely and make it much easier to cut. You should then be able to cut the recipe into about 12 cakes and individually wrap them in tin foil to place in your back pocket.