Pistachio Rice Cakes

By Nigel Mitchell

 

Pistachio Rice Cakes

Yield:  25 servings

Ingredients

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

Instructions

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.