Blueberry & Chocolate Coconut Rice Cakes

Servings: 15
Time: 25 minutes

3 cups uncooked sticky rice
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 ounces chocolate chips (half of a regular bag)
1 pint fresh blueberries

• Combine rice, water, and a dash of salt in a rice cooker and let cook.
• Transfer cooked rice to a large bowl and add coconut milk. Add sugar and lemon juice.
• Stir thoroughly and salt to taste.
• Let rice cool then spread half onto a 9” x 13” baking pan. Press flat.
• Sprinkle chocolate chips and berries evenly over the rice.
• Gently press the remaining rice over the berries and chocolate.
• Let sit for 5 minutes, cut into squares and wrap.

Per serving: Energy 249 cal, Fat 6 g, Sodium 194 mg, Carbs 45 g, Fiber 2 g, Protein 4 g, Water 65%