Step 1 :
In a large bowl combine water, rice, sugar, coconut oil and vanilla.
Step 2 :
Turn it on and leave to cook. Once the rice cooker has finished cooking, mix coconut cream directly into the warm rice.
If you’re using any spices, fruit, chocolate, nuts or other add-ins this is the time to add them. Mix thoroughly.
Step 3 :
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Step 4 :
Once cooled to room temperature, spoon the mixture into a large zip-closure freezer bag. Flatten, smooth the air out and leave to cool on a flat tray. Once cool, transfer to the refrigerator to set up overnight.
Step 5 :
The next day, slide your rice cake slab out of the plastic bag and onto a cutting board. Cut into approximately 20 squares.
You can either keep them all together in an airtight container, or individually wrap them in foil or Skratch Paper. They should be stored in the fridge until needed. Refrigerated, they’ll keep for three to four days.