Before Jason Koop wrote his book “Training Essentials For Ultrarunning” where he highly recommends Rice Cakes as one of the best solid food for ultrarunners, Dr Allen Lim, born in the Philippines and raised in the USA, Doctorate in Integrative Physiology; Director Of Sports Science for the Radioshack Pro Cycling Team and the Garmin Pro Cycling Team; and the only American scientist who had the unique distinction as the  Chef/Cook for the said teams in their 2010 & 2011 seasons for the Tour De France, is considered as the originator of the famous Allen’s Rice Cakes which are very popular to professional cyclists as their food during their daily races in the said Tour and during their training rides.

Copied from Dr Allen Lim’s book, “The Feed Zone Cookbook: Fast And Flavorful Food For Athletes”, the following are the ingredients and procedure on how to prepare/cook the said cakes:

Ingredients:

2 cups uncooked calrose rice or other medium-grain “sticky” rice or sushi rice

3 cups of water

8 ounces of bacon

2 tablespoons of liquid amino acids or low-sodium soy sauce

brown sugar

salt and grated parmesan (optional)

Procedure:

1. Combine Rice and Water in a Rice Cooker
2. While Rice is cooking, chop up bacon before frying, then fry in a medium saute pan. When crispy, drain off fat and soak up excess fat with paper towels.
3. Beat the eggs in a small bowl and then scramble on high heat in a saute pan. Don’t worry about overcooking the eggs as they will break up easily when mixed with rice.
4. In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1 1/2-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.
5. Cut and wrap individual cakes. Makes about 10 rice cakes in rectangle form. Individual cakes can be wrapped with aluminum foil or strap wrap.

Per Serving (1 cake): Energy: 225 calories; Fat: 8 grams; Sodium: 321 mg; Carbs: 30 grams; Fiber: 1 gram; Protein: 9 grams

Time of Preparation/Cooking: 30 minutes