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Rice Cakes

The on-the-go real-food peloton staple is surprisingly easy to make!

One of the most popular staples that World Tour riders use day-in and day-out on the bike are homemade rice cakes. You will often see riders pulling them out of jersey pockets or musettes in the early stages of a race. This proven recipe tastes great as is, or you can add some sweet or savory toppings to provide more flavor depending on preference!

Servings: Makes approximately 20 Rice Cakes


  • 4 Cups Tap Water
  • 2 1/2 Cups White Short-Grain Rice
  • 2 1/2 Cups Full-Fat Cream Cheese
  • 2 Tablespoons Granulated White Sugar
  • 2 Tablespoons Melted Coconut Oil
  • 1 Teaspoon Vanilla Extract


  1. In a rice cooker, combine Water, Rice, Granulated Sugar, and Coconut Oil. 
  2. Turn on White Rice/Normal setting.
  3. Once it finishes cooking, mix in Cream cheese and Vanilla Extract. (You can also add any other flavorings like chocolate, fruits, nuts or spices at this time).
  4. Spoon into a large zip-closure freezer bag.
  5. Flatten and smooth air out and set onto flat tray to cool.
  6. Once cool, transfer to refrigerator to chill overnight
  7. In the morning, remove onto cutting board and cut into approximately 20 squares. Store in refrigerator until use.



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