When I started running & biking I had an incredibly sensitive stomach, to the point I thought I would never be able to do rides/runs longer than 2-3 hours because anything I ate or drank made me sick. I found Infinit and it worked great for me, I didn’t touch another food or drink during workouts for years! I still had occasional issues but it was much better. Then a couple years ago through an elimination diet I found that I’m pretty sensitive to wheat. After eliminating wheat from my diet, I found my stomach is less sensitive. I still use Infinit a lot but I’ve tried quite a few other things without getting sick! Might be something to think about for others with “super sensitive stomachs”

Having made 3 batches of these over the last month after reading pretty much everything online… and watching a few videos, this is without doubt the most comprehensive and informative article on this superb bike food. Well done.

Now the in-house (but very much sincere) back slapping has been done I have a few tips for those of you smart enough to listen to Kelli’s advice and start making these for your rides. Personally I’ve found them a welcome change from the ‘Cocaine Bars’ as seen on Wade Wallace’s CylingTipsBlog. Those bars are super sweet and almost too good, they should only be used for the longest of rides – no cocaines were harmed in the making of those bars. In this one though, we get to beat the crap out of a load of eggs… anyway:

- Sushi rice is perfect for this recipe. I have no idea if this is the same as Cal Rose’s rice, I don’t know who he is.

- You WILL need the soy sauce. I didn’t add it to the first lot and although nice, it was like eating plain rice… well it was eating plain rice. It makes an already easy to eat food… yummy!

- When you place it in a dish to cool and ‘set’ throw in some grease-proof paper under it, enough to grab the ends of and pull it all out flat onto the work surface. Due to the ricey nature if you try and cut and then spatula it out once it’s hardened you tend to loose quite a bit. Once it’s flat on the work surface, cut slowly with a sharp knife into desired size, usually about 2″x2″ or a little larger.

- I have been wrapping mine in foil and I cannot stress how important properly wrapping these bad boys is. Check out this video of Dr Lim himself and see how he wraps the foil. It makes them really easy to get into as if you start stabbing at the foil with one hand whilst on the bike you may find your front mech has quite a bit of rice stuck in it! http://youtu.be/5UiuqIWGe_s?t=4m25s

- They last about 1 week in the fridge in an air tight container. I make enough for the week’s commute and longer rides. I have been testing them in the freezer. Some biologist or food technician will probably tell me I’m going to die of something if I do this but the first batch tested in the freezer seemed to come out ok if not a little stodgy. It’s not ideal to do it that way but if you suddenly find you are not going to eat them all before they go bad… whack them in the fridge… whats the worst that could happen!?

- Once stored in the fridge they get a little bit harder and more compacted so if they seem a bit ‘flaky’ when you first cut them up, don’t worry.

- Don’t tell the rest of the chain gang about them until you’ve eaten your last bite… they will mug you for these!

You must try these rice cakes. They really are sooper easy to make and a proper treat on the bike.

Stevie
d8^)