Good Eats: Blueberry & Chocolate Rice Cakes Recipe

June 6th, 2013 • BY Erinn Morgan

 Dr Allen Lim knows a thing or two about what you might want (and need) to eat on your hike, run, climb, or bike ride. And there’s not a prepackaged bar, gel, or chew in sight.

In his new cookbook penned with Boulder-based celeb chef Biju Thomas, Feed Zone Portables, Lim serves up a wealth of portable food recipes to sustain the adventures of everyday athletes. The book includes a number of drool-worthy, pocket-sized recipe categories—two-bite pies, griddle cakes, waffles, sticky bites, ride sandwiches, baked cakes, rice balls, and rice cakes (using sticky rice and ingredients like chocolate and blueberries). More than half of the recipes are gluten-free and many are vegetarian.

How does Lim know so much about what we might need? A sports physiologist and cycling coach, he was director of sport science for the Garmin and RadioShack cycling teams and is the only American scientist to have worked and cooked for teams at the Tour de France.

Along with Thomas, Lim has also penned the Feed Zone Cookbook, a tome that brings his favorite pro cyclist-proven recipes to the masses. Here, he shares one of his delightful Feed Zone Portables concoctions for Blueberry & Chocolate Coconut Rice Cakes.

Ingredients

3 cups uncooked sticky rice

4 1/2 cups water

3/4 cup canned coconut milk

1/4 cup raw sugar

juice of 1 lemon or other citrus (approx. 3 tablespoons)

1 1/2 teaspoons coarse salt, or to taste

6 ounces semi-sweet chocolate chips

(half of a regular bag)

1 pint fresh blueberries

 Combine rice, water, and a dash of salt in a rice cooker and let cook.

When the rice is finished cooking, transfer it to a large bowl and add coconut milk. Begin seasoning the rice with the sugar. The mixture should be slightly sweet to your palate (sometimes we use up to 1/2 cup of sugar). Squeeze in the lemon juice gradually, giving the mixture just a little bit of bite. Stir the rice mixture thoroughly and add salt to taste.

Once the mixture has mostly cooled, spread half of the mixture into a 9″ x 12″ baking pan and press flat with a rice paddle. Then sprinkle the chocolate chips and berries evenly atop the rice. Gently press the remaining rice onto the berries and chocolate to create the second layer.

Let set up for a few minutes, then cut into squares and wrap.

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