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Cherry Cheesecake Rice Bites

Rice is the ultimate flavour sponge. This love-at-first-bite recipe reinvents rice, a coveted pantry staple, in the most surprising way.  Give these delicious cheesecake bites a whirl using freshly-made or leftover rice, and your favourite jam, shaped into whatever your heart desires.  A sweet treat for all ages.

Cherry Cheesecake Rice Bites




Yield
Makes about 32 (1-inch) bites
Prep Time
10 min
Total Time
1 h 10 min


Ingredients

  • 1 cup (250 mL) cooked hot or reheated USA short grain white rice
  • 1/2 cup (125 mL) cream cheese
  • 1/2 cup (125 mL) cherry jam
  • 32 heart-shaped chocolate chips (optional)
  •   Raspberries and blueberries to garnish

Directions

  1. Blend together hot rice, cream cheese, and cherry* jam with a hand blender or small food processor until smooth.
  2. Spoon mix into heart shaped silicone candy molds* and freeze for 1 hr. Pop bites out of mould to serve. (At this step, the bites can be kept frozen in an air-tight container for up to three months. Thaw in refrigerator before proceeding to step three.)
  3. Warm bites in the microwave for 30 seconds on high to soften the rice starch for optimal texture. Top each heart with a heart shaped chocolate chip, if desired, and serve garnished with fresh berries.*

*alternately, form the mixture into a 1/2-inch-thick slab wrapped in plastic wrap. Freeze and cut with a knife or desired cookie cutter shape. Any jam can be used.

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