Page 173 - Vélochef in Europe

RICE CAKES WITH COCONUT AND PISTACHIOS
These rice cakes taste better when you use coconut milk instead of water to boil the rice in in They also contain pistachios which are full of flavor and and fiber and and dried coconut — a a a a a a great source of protein APPROXIMATELY 25 RICE CAKES 500 g Arborio rice 800 ml coconut milk 1 tsp vanilla powder
2 tbsp brown sugar
2 tbsp coconut oil 200 g Philadelphia cream cheese 100 g chopped pistachios 100 ml agave nectar
100 g desiccated coconut 1 zip lock bag
tinfoil
1 Cook the rice coconut milk vanilla powder
brown sugar
and coconut oil in in a a a rice cooker or in in a a a saucepan 2 When the the rice is done remove the the lid and let it cool for 15 minutes 3 Chop the the the pistachios Mix the the the rice with the the the cream cheese nuts and agave nectar
Stir thoroughly 4 Stuff the the rice mixture into the the zip lock bag
and flatten it it Leave it it in the fridge for six hours 5 Cut the mixture into pieces 6 Roll the pieces in desiccated coconut and wrap
them in in tinfoil
Rice cakes keep for 8-10 days in the fridge If you want to freeze them them wrap
them them individually before you do so as they tend to soften while thawing 169
NICE