EF1 Rice Cakes w/Brown Rice
- Number of Servings: 12
Ingredients
8 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese 2 tbsp Coconut Oil 6 tsp Granulated Sugar 1 tsp Vanilla extract, imitation, alcohol 2 cup Brown Rice, medium grain .5 cup (not packed) Raisins
In a rice cooker, combine your water (a bit more than usual), rice (a rice cooker measure), sugar and coconut oil. Turn it on and let cook. Once finished cooking, mix cream cheese and vanilla into rice. *Note that this is also the time to add any spices, fruit, chocolate, nuts, etc. you’d like to your rice cakes.
Spoon into a large zip-closure freezer bag. Flatten, smooth the air out and leave to cool on a flat tray. Once cool, transfer to the refrigerator to chill overnight.
In the morning, slide your tasty slab of rice onto a cutting board. Cut into approximately 8 squares. You can either keep them all together in an airtight container, or individually wrap them in foil, the way we do. Either way, they should be stored in the fridge until needed. Refrigerated, they will keep for about four days.
Serving Size: 8 bars
Spoon into a large zip-closure freezer bag. Flatten, smooth the air out and leave to cool on a flat tray. Once cool, transfer to the refrigerator to chill overnight.
In the morning, slide your tasty slab of rice onto a cutting board. Cut into approximately 8 squares. You can either keep them all together in an airtight container, or individually wrap them in foil, the way we do. Either way, they should be stored in the fridge until needed. Refrigerated, they will keep for about four days.
Serving Size: 8 bars
Nutritional Info Amount Per Serving
- Calories: 129.5
- Total Fat: 6.6 g
- Cholesterol: 13.3 mg
- Sodium: 74.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.8 g
- Protein: 2.3 g
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