Portable Blueberry and Chocolate Coconut Rice Cakes

Another great food I like to eat on long bike rides or send with my son on days of long swim meets.


3 cups uncooked sticky rice

4½ cups water

¾ cup canned coconut milk

¼ cup raw sugar

juice of 1 lemon or other citrus

(~3 tablespoons)

1½ teaspoons coarse salt,

or to taste

6 ounces semisweet

chocolate chips

(half of a regular bag)

1 pint fresh blueberries

Combine rice, water, and a dash of salt in a rice cooker and let cook.

When the rice is finished cooking, transfer it to a large bowl and add coconut milk. Begin seasoning the rice with the sugar. The mixture should be slightly sweet to your palate (sometimes we use up to ½ cup of sugar). Squeeze in the lemon juice gradually, giving the mixture just a little bit of bite.

Stir the rice mixture thoroughly and add salt to taste. Once the rice has mostly cooled, spread half of the mixture into a 9″ × 12″ baking pan and press flat with a rice paddle. Then sprinkle the chocolate chips and berries evenly atop the rice. Gently press the remaining rice onto the berries and chocolate to create the second layer.

Let set up for a few minutes, then cut into squares and wrap.



3 thoughts on “Portable Blueberry and Chocolate Coconut Rice Cakes

    1. My wife normally makes them on Thursday, she wraps them individually. She freezes half and half go with my son to swim meets. The fresh ones last at least two days, maybe longer but the team eats them all within the two days. The ones out of the freezer are good, the swim team never even knows they came out of the freezer the night before.

      Liked by 1 person

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