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Recipe: Bacon and Date Rice Balls

I love chocolate and peanut butter, but eventually sweet snacks get old while I'm out skiing or biking. In search of something savory, I started experimenting with sticky rice as a base for homemade bars. The combination of salty bacon and sweet dates is incredibly satisfying in the middle of a big ski tour, and the starch in the rice is super energizing and easy to digest.

This recipe has been adapted from the Feed Zone Portables cookbook, which has been a big inspiration while fueling for big days these past few winters. Definitely pick up a copy if you're looking for more trail snack inspo!


3 cups sushi or medium-grain rice (other types of rice like Basmati or Jasmine will not work) 4 cups water 8 ounces bacon, diced 8–10 pitted dates, diced 3 eggs (optional) 1 teaspoon salt


1. Put the rice and salt in a rice cooker or cook it on a stovetop according to directions. 2. Heat a skillet to medium heat and add the bacon. 3. After the grease from the bacon starts to appear, add the dates and cook until everything is browned. Depending on your bacon, you may need to drain some of the fat. 4. Make a well in the center of the skillet and crack the eggs into the pan. 5. Scramble the eggs and stir everything together. 6. Once the rice is cooked, place it in a bowl with the bacon, dates and eggs. Stir well. 7. Add salt to taste before pressing the contents into an 8×8-inch pan and placing in the fridge for at least one hour. 8. Cut out rice bars into whatever size you prefer. These are best when eaten within three to five days.

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