Line a 20cm baking tin with baking paper. Blend up the cashews until smooth. 

In a large saucepan, add the cashews, syrup and vanilla and heat over a low heat. Cook, stirring constantly, until the mixture starts to melt.

Remove from heat and pour over the rice mixture. Make sure every bit of rice is covered. Press firmly into the tin and put in the fridge to set.

Cut into squares and store in an airtight container in the fridge.