Pistachio Rice Cakes

By: Niguel Mitchell
Yield: 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.