Cooking with Allen: Rice Cakes

Allen Lim reveals all in this instructional video on how to make his rice cakes or “Francois”.

Bookmark and Share

This entry was posted on Wednesday, July 16th, 2008 at 6:36 am and is filed under Garmin Web Site, Home Page, Technology and Training, Videos and tagged with . You can follow any responses to this entry through the RSS 2.0 feed.

  • PJ

    Thanks for the recipe!

  • rob

    Have you ever tried mixing the rice into the raw egg and scrambling all together rather than mixing later?

  • http://1000timesno.net Jen

    I’m guessing that mixing the egg and rice together first would interfere with shaping the cakes into compact squares — it’s the glutinous properties of the sushi rice that allow it to hold its form as “cakes”. If you scramble egg + rice together first, you’ve got the start of my mom’s fried rice recipe. While that’s also delicious, it’s not something you can eat a race speed out of a foil wrapper.

    (BTW, thanks for leaving in the forked-up footage, that was sweet!)

  • Alex Simon

    So for the sweet version, you’d have…
    Rice
    Eggs?
    Honey
    Fruit

    Anything else?
    Cheers
    Alex

  • Tom

    Yes!!!! I can’t wait to try this out!!! Thanks Allen!

  • http://www.sustainableGIS.com/blog/cfg11n/ PaulH

    and here i thought they were burrito powered ;-)

  • Jake

    It’s great to see the “new” team teaching fans the ways of the pros!! I can’t get enough of this type of info and have been waiting for a team to do this for so long…….please keep the food tips and more coming! Thanks Jake

  • Ryan

    Thank you Allen!! Just curious though, how well do they freeze if I make large batch? Seems like they might keep you cool also untill thawed and ready to eat.. Do you use eggs when making the sweet ones with fruit? Thanks for any info, looking foward to making them. Ryan

  • http://www.vidmandesign.com vidman

    I make them by cooking up a cup of rice, then mixing in 3 raw eggs, parmasan cheese, ham or bacon and some chives.

    Pour the mixture into a baking slice tray and into the oven to cook (about 15-20 mins on a med temp).

    They come out all firm but easy to eat and there is less mess this way to clean up. Cut into bite size chunks and wrap in foil.

    I’ve kept them in the fridge for a week like this but they do tend to dry out a bit.

    I’ve made them like this for a few weeks now and they rock!

  • Woof the dog

    If you don’t like chewing foil pieces, I recommend making basically sushi rolls, rolling in seaweed sheets and using a plastic bag (or foil, if you want) for holding them in your riding pocket. Just don’t cut the roll into pieces – you can just hold it in your hand while you ride and bite into it. This also holds contents waaay better. My favorite is the uncut sushi roll with rice/eggs/cheese/peanuts. You can also make rice and jelly – just be sure to make rice sweet by dissolving sugar in the sushi vinegar.

    and the best part is: rolls are cyllindrical, and fit easily into the back pocket!

    woof the god.

  • Sumppi

    Great recipe! Shrimp goes very well too (instead of the bacon)

  • Pingback: Cycling Foods « Daniel Kietzer

  • RidgeRider

    Ok, I made and used these on rides 5 times. I did a 75 miler with over 7,000 feet of climbing, just over 5 hours in the saddle with two large rice cakes (size of 2/3 of your palm) just this last Saturday. It was perfect. With Sushi rice, they do stay together well and can be easily eaten while riding. I ate them at water stops usually but they hold together and have eaten one once time while riding on a shorter rides, no problems.

  • Boofage

    I made these for my charity ride this past weekend. For the meat, I used pancetta. These things did the trick! I had tons of energy the entire ride and was feeling satieted still at the end. I will make these for every long distance ride I have. Thanks again for the recipe!

  • Tim Cowen

    Any tips for a vegetarian savoury version?

    Or one with fish instead of meat? Maybe tuna?

  • Robbin Smidt

    How many hours will these stay safe to eat ,especialy in hot weather……

  • Derek G

    General rule of thumb is not to eat anything that has been above 40 degrees for more than four hours.

  • Pingback: Jak przygotować ciasto ryżowe na wyścig « Thalatta! Thalatta!

  • Melody

    Allen, has a nutritional analysis been done on these bars? I’d love to have an idea of the calorie/sodium/carb breakdown for race day planning – thanks!

    • Angie

      Here is my rendition of his recipe with Nutritional Analysis:

      3/4c uncooked Sushi rice
      3/4c uncooked Brown Basmati (adds a bit more protein & carbs)
      248g or 1.5c Raw Baby Reds (shredded then fried till soft & slightly brown. Potatoes b/c he also uses potatoes for a good simple carb in other recipes)
      7 whole Eggs scrambled
      0.5lbs or 227g of Prosciutto
      1/4c Soy Sauce
      1/4c Parmesan Cheese

      Yields around 1506 grams of bars or 8 bars that weigh 188grams each.

      Per 188g bar
      300calories
      37.6g Carbs
      18.8g Protien
      7.5g Fat
      1053mg Sodium

  • Pingback: General update time! « Life in Silicon Valley: a kid from Texas graduates from college and moves to Silicon Valley to work for an aerospace startup company.

  • Aaron

    great recipe you mentioned a sweet version, what would you put in that, i know you said fruit and honey but what else? Keep these recipes coming!

  • Angie

    Here is my rendition of his recipe with Nutritional Analysis:

    3/4c uncooked Sushi rice
    3/4c uncooked Brown Basmati (adds a bit more protein & carbs)
    248g or 1.5c Raw Baby Reds (shredded then fried till soft & slightly brown. Potatoes b/c he also uses potatoes for a good simple carb in other recipes)
    7 whole Eggs scrambled
    0.5lbs or 227g of Prosciutto
    1/4c Soy Sauce
    1/4c Parmesan Cheese

    Yields around 1506 grams of bars or 8 bars that weigh 188grams each.

    Per 188g bar
    300calories
    37.6g Carbs
    18.8g Protien
    7.5g Fat
    1053mg Sodium