Apricot Jam Rice Cakes

Ingredients

• 200 g short-grain white rice, uncooked
• 500 ml water, or the rice packet’s recommended amount
• 150 g apricot jam
• 60 g golden syrup
• ½ tsp fine salt
• ¼ tsp cinnamon, optional

Method

1. Cook the rice until soft and sticky, following the packet’s water and cooking guidance.
2. Stir in the jam, syrup, salt and cinnamon while warm.
3. Press firmly into a lined shallow tin, about 20 × 20 cm.
4. Cool promptly and refrigerate within 1 hour of cooking. Chill for at least 2 hours.
5. Cut once down the middle, then three times across to make 8 rectangles.
6. Wrap individually and keep chilled.