Pistachio Rice Cakes by Nigel Mitchell

25 servings

2 cups Risotto (short grain) rice
4 ¼ cups water
1/8 tsp cinnamon or vanilla
1 tsp sugar (optional)
1 ¼ 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 .