Tangy Lime Rice Pudding Squares
Sensational rice pudding with a tangy squeeze of lime, on a gingersnap cookie base, topped with whipped cream, so make sure you save room for dessert!
| 3 cups | cooked U.S. rice | 750 mL |
| 2 cups | milk | 500 mL |
| 1 | can (12 oz/300 mL) sweetened condensed milk | 1 |
| 2 cups | gingersnap cookie or graham wafer crumbs | 500 mL |
| 1/3 cup | butter or margarine, melted | 75 mL |
| 1/2 cup | fresh squeezed lime juice | 125 mL |
| 2 cups | whipped cream | 500 mL |
| Lime zest for garnish, optional |
In medium saucepan, combine rice, milk and sweetened condensed milk. Cook over medium heat for 20 to 25 minutes, stirring frequently, until thick and creamy. Meanwhile, in medium bowl, mix together gingersnap crumbs and melted butter until well blended. Press crumbs into 13 x 9-inch (33 x 23 cm) baking dish. Bake in 350°F (180°C) oven for 10 minutes. When rice pudding is done, stir in lime juice. Spread pudding over crust; chill. Spread whipped cream over pudding. To serve, cut into squares and garnish with strips of lime zest, if desired.
Makes 16 Servings.
Source www.riceinfo.com
*Use GF gingersnaps or GF graham wafers.
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