Henrik Orre spent five seasons on the road producing delicious meals for Team Sky, before becoming head chef at the Michelin 2-star Matbaren in Stockholm. Somehow, in between, he also found time to publish three cycling-specific Velochef cookbooks.
With his Vélochef Clubhouse in Oslo currently receiving its final touches ahead of a planned May opening, chef Henrik is working flat out but has made space in his hectic schedule to show us how to cook his famous rice cakes.
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Featuring in one form or another in each of his books, they’re a big favourite with pro riders that can fuel your rides too. Exceptionally easy to make, below is a shopping list plus all the equipment you'll need.
Recipe: Cinnamon rice cakes
Makes roughly 20 barsEquipment required:
Rice cooker or pot on stove
3-litre plastic zip lock bag
Spatula
Tinfoil for wrapping
Ingredients required:
500g risotto rice
800ml water
1tsp cinnamon
1tbs coconut oil
2tbs coconut sugar
200g cream cheese
Agave syrup (alternatively maple syrup or honey)
Steps:
#1 Simmer the rice, water, coconut oil, cinnamon, and coconut sugar together on a low heat. This can be achieved in a rice cooker or on the stove in a medium-sized pot with the lid left on.
#2 Cook until all the water has been absorbed - it's important to have very dry rice before you add more ingredients. You can aid this by leaving the lid off for a few minutes before the next step.
#3 Gradually mix the cream cheese into the warm rice. Don’t be afraid to vary the amount to achieve the right fairly stiff consistency. Vegans might want to swap in almond or peanut butter.
#4 Give the rice a good bash about as this will break it down slightly and help it stick together. Remember you’re aiming for something that can be formed into bars. Mix in the agave syrup and blend thoroughly.
#5 Spoon the mixture into a 3-litre zip lock bag. Flatten the mixture inside the bag into a regular square shape, pushing it into the corners. Once it’s flat move it to the fridge and leave it overnight to set.
#6 Remove from the fridge and cut away the zip lock bag. Chop the block into 5x5cm pieces and wrap in tin foil or parchment paper. If needed your rice cakes can be stored in the fridge for 8-10 days before going into your jersey pocket.
You can find our full cook-along with Henrik here
