This is to me the absolutely best bar to take on a ride and it has also become the favourite among the cyclists in Team Sky. It’s easy to make and eat and gives loads of energy.






Skill level

Average: 3.2 (131 votes)


  • 500 g carnaroli rice (risotto rice)
  • 800 ml water
  • 4 tbsp coconut oil
  • 2 tsp ground cinnamon
  • 3 tbsp coconut sugar
  • 300 g cream cheese
  • 100 ml agave nectar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time overnight

Boil the rice, water, coconut oil, cinnamon and coconut sugar. Let it boil until all the water has been absorbed.

Fold the cream cheese into the rice while it’s still warm. Mix in the agave nectar and blend thoroughly.

Pour into a 3-litre plastic bag with a zip lock. Flatten the bag and leave in the fridge overnight.

Take the bag out of the fridge and cut the rice mix into 5 cm x 5 cm squares. Wrap the squares in aluminium foil.



• Add pistachios or other nuts to add variety.

• Use a rice cooker if you’ve got one.


Recipe and image from Vélochef by Henrik Orre (Hardie Grant, $39.99, hbk).

View our Readable feasts review and more recipes from the book here.