Jess Allen's salted caramel rice cakes

 

It only takes three ingredients to whip up Jess Allen’s salted caramel rice cakes: rice, condensed milk and sea salt. Make them today!

Jess Allen’s Salted Caramel Rice cakes

(Makes 10)

Ingredients 

  • 1 cup rice

  • 2 cups water

  • 1/2 tin of sweetened condensed milk

  • 1 tsp sea salt

Method

  1. Bring the rice and water to the boil, cook for 10 minutes or until all the water is evaporated.

  2. Add condensed milk to the rice.

  3. Bring to the boil and continue cooking until the rice is a thick consistency.

  4. Spread into a baking tin or a ziplock bag and press into a rectangular shape.

  5. Allow to cool and set.

  6. Cut into 10 pieces, wrap and store in the fridge/freezer ready for your next ride.

Nutrition per rice cake (as per recipe): 93kcal, 0g fat, 20g carbohydrate, 0g fibre, 2.7g protein, 0.52g salt.

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Gemma Sampson APD

If you’re interested in nutrition coaching to ensure you get the most out of your training and performance, book an online sports nutrition consultation to get you on the path to success.

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