Pistachio Rice Cakes

Pistachio Rice Cakes



25 servings


2 cups Risotto (short grain) rice

4¼ cups water

⅛ tsp cinnamon or vanilla

1 tsp sugar (optional)

1¼ cup low-fat cream cheese

1 tsp coconut oil

1 tsp honey or agave nectar

½ cup chopped roasted pistachio kernels


Cook rice according to package directions. While rice is still hot, add all other ingredients and mix well. Cover a baking sheet with plastic wrap and spoon rice mixture onto wrap. Wrap tightly with plastic wrap, use a rolling pin to compress the rice. Let it cool to room temperature and place in refrigerator overnight. Remove and cut into 1 inch squares.

Nutritional Information per Serving:
53 calories, 3 g fat, 1 g saturated fat, 6.5 mg cholesterol, 43 mg sodium, 7 g carbohydrates, 0 g fiber, 1 g sugars, 2 g protein.

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This blend of pistachios, seeds and goji berries, combine to provide a delicious and highly nutritious food that can be eaten as a snack or used as a great topping for oatmeal or cereal.