Apple and Sultana Rice Cakes


  • 500g short grain rice (Japanese sushi rice works great)
  • 400mL reduced fat coconut milk
  • 500mL apple juice
  • 1/2 cup sultanas
  • OR 1/2 cup dried fruit of your choice
  • 4 tbsp maple syrup
  • OR 4 tbsp honey
  • 2 tsp salt
  • 2 1/2 tbsp cinnamon powder (optional)


  • Add rice to the bottom of a large pan. Fill pan with apple juice, coconut milk and additional water (enough to cover the rice). Bring to the boil with the lid on.
  • Once it reaches boiling point, turn the heat down and allow rice to simmer.
  • Stir regularly to avoid the rice sticking to the bottom. Add additional water until the rice is completely cooked through (this should take 20-30 minutes).
  • Add salt, dried fruit, maple syrup/honey and cinnamon and stir until well combined.
  • Once partially cooled, spread the mixture out onto a large baking tray (these will form your bars so ensure they're at least 4-5cm thick)
  • Allow to cool completely before cutting them into 18 small portable bars.
  • Wrap them up in cling wrap and use when required before training or during a big event!

We recommend freezing these little guys so that you always have them handy

Make sure to make these in advance (at least the day before) as it can get messy and you want to make sure they’re completely set before you use them. You don’t want them falling apart while you’re trying to eat them on the run.

These rice cakes will stay fresh in your fridge for about 4 days or will keep in the freezer for a couple of months