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| Servings |
squares
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Ingredients
Crust
- 2 cups crumbled gingersnaps
- 1/3 cup butter melted
Filling
- 3 cups cooked medium grain rice
- 2 cups milk
- 1 14 oz can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 cup whipping cream whipped
- Lime peel optional
Ingredients
Crust
Filling
|
Rate this recipe!
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Instructions
Crust
- Preheat oven to 350 degrees. Combine gingersnap crumbs and melted butter in medium bowl; stir until blended. Press mixture along bottom and sides of 13-x9-x2-inch baking dish. Bake for 10 minutes.
Filling
- Combine rice, milk, and sweetened condensed milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (approx. 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.
Recipe Notes
Recipe and photo courtesy of USA Rice.
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