This Oreo ricecake recipe came about last July while I was on Altitude Training camp fuelling the Bike Exchange boys training for the Vuelta. When you are doing 6-8 hour days on the bike, fuelling with a variety of different foods is key to avoid flavour fatigue.

I am forever encouraging cyclists to fuel their training, and I find ricecakes one of the simplest, tastiest and GI friendly ways to do this. I also love a good one-pot wonder when it comes to cooking, so if you have a rice-cooker on hand, this is a great way to make ride food as you can put all the ingredients straight in the pot to cook.

These oreo ricecakes are easy to cook up, pop in the fridge ready to wrap and grab before your next ride.

Oreo Ricecake Recipe

(Makes 9)

Ingredients

1 cup uncooked risotto/ arborio/ sushi rice (250g)
2 cups water
15 Oreos (1/2 pack Oreos 65g)
2 Tbsp sugar
1 tsp vanilla essence
1 Tbsp coconut oil (optional)

Method

Combine all ingredients in a pot, bring to the boil and cook for 10-15 minutes until the water is fully absorbed and a very thick sticky rice consistency has been achieved.
Alternatively put all ingredients into the rice-cooker and let it cook for you.
Spread the rice mixture into a lined baking tray press it down well (or into a ziplock bag)
Refrigerate until cold and cut into 9 pieces.
Wrap with foil or cling film ready to eat on the bike.

Storage: Store in an airtight container in the fridge for 3 days

Nutrition (as per recipe) If cut in 9, each rice cake provides 98kcal (414kJ), 0g fat, 22g carbs, 0.5g fibre, 1.8g protein.

If making ricecakes for one person, I tend to use 1 cup (250g) of uncooked rice to make enough rice cakes for a couple days riding. Need more? Simply double the recipe!

If you make these ricecakes - make sure to tag and share your creations with me on instagram @gemmasampsonnutrition

Gemma

Oreo ricecakes

Oreo Ricecake Recipe

(Makes 9)

Ingredients

Method