Difference between revisions of "Tangy Lime Rice Pudding Squares"
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* [[lime]] peel (optional) | * [[lime]] peel (optional) | ||
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# Crust: Combine gingersnap crumbs and melted [[butter]] in medium bowl; stir until blended. | # Crust: Combine gingersnap crumbs and melted [[butter]] in medium bowl; stir until blended. | ||
# Press mixture along bottom and sides of 13x9x2-inch baking dish. Bake at 350 degrees for 10 minutes. | # Press mixture along bottom and sides of 13x9x2-inch baking dish. Bake at 350 degrees for 10 minutes. | ||
Latest revision as of 17:22, 29 June 2012
Description
Makes 16 servings.
Ingredients
- 2 cups gingersnap crumbs
- 1/3 cup butter or margarine, melted
- 3 cups cooked medium grain rice
- 2 cups milk
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 cup whipping cream, whipped
- lime peel (optional)
Procedures
- Crust: Combine gingersnap crumbs and melted butter in medium bowl; stir until blended.
- Press mixture along bottom and sides of 13x9x2-inch baking dish. Bake at 350 degrees for 10 minutes.
- Filling: Combine rice, milk and sweetened condensed milk in 2-quart saucepan.
- Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently.
- Remove from heat and stir in lime juice.
- Pour filling into prepared crust. Chill.
- Spread whipped cream over pudding.
- Cut into bars and garnish with lime peel, if desired.
