Salted Maple Rice Cakes

Method 4 steps

1. 1 Rinse the rice and cook it with the water: bring it to the boil, cover and cook on the lowest heat for 15 minutes, then rest it for 10.
2. 2 While it's hot, stir through the maple syrup, lemon zest and half the salt.
3. 3 Press it firmly into a lined 20 cm tin, about 2 cm thick, and sprinkle over the remaining salt.
4. 4 Chill for 1 hour, cut into 8 squares, and wrap each one in foil or rice paper.