This recipe by Peter Brunel for Tinkoff Team's athletes can be prepared in minutes, but can give you the necessary energy for several hours of racing
Bring the water to the boil and add the salt. Pour in the Acquerello rice and cook for 13 minutes. Drain the rice and stir in the lemon juice, the olive oil and the parmesan cheese. Use a mould to shape the rice on the plate. Sprinkle the rice with parmesan cheese, then add two drops of lemon juice and a little oil.