Makes 16 Servings.


  • 3 cups (750 mL) cooked U.S. rice
  • 2 cups (500 mL) milk
  • 1 can (12 oz/300 mL) sweetened condensed milk
  • 2 cups (500 mL) gingersnap cookie or graham wafer crumbs
  • 1/3 cup (75 mL) butter or margarine, melted
  • 1/2 cup (125 mL) fresh squeezed lime juice
  • 2 cups (500 mL) whipped cream
  • optional Lime zest for garnish


  1. 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.
  2. 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.
  3. 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.