RECIPE: Layered Rice Pudding Bars | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Layered Rice Pudding Bars – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Layered Rice Pudding Bars

Here’s something new for rice pudding lovers: Rice pudding is combined with a cheesecake-like layer with a pecan shortbread-type crust. What temptation!

Thanks to RiceSelect for the recipe. The recipe uses Jasmati rice, a Texas-grown jasmine rice that has the same fragrant aroma as Thai jasmine rice (which you can substitute).

Jasmine is the go-to rice for any Asian cuisine or rice dessert. Check out the different types of rice.

Prep time is 20 minutes, cooking time is 20 minutes; the yield is 18 bars.


RECIPE: LAYERED RICE PUDDING DESSERT

Ingredients for Crust

  • ½ cup butter
  • 1 cup flour
  • 2 tablespoons powdered sugar
  • ½ cup chopped pecans
  •  
    Preparation

    1. PREHEAT oven to 350°F.

     

    layered-rice-pudding-riceselectFB-230

    Another way to enjoy rice pudding! Photo courtesy RiceSelect.

     
    2. COMBINE all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13 x 9 x 2-inch baking pan. Bake for 20 minutes or until lightly browned. Cool.
     
    Ingredients For Cream Cheese Layer

  • 1 package (8 ounces) cream cheese (you can use lowfat)
  • 1½ cups powdered sugar
  •  
    Preparation

    1. COMBINE all ingredients, beating until smooth. Spread over cooled crust.

     

    Texmati Ricetec

    Jasmine rice, grown in the U.S. by
    RiceSelect, is branded as Jasmati. Photo
    courtesy RiceSelect.

     

    Ingredients For Rice Pudding

  • 3½ cups milk
  • 1 egg, beaten
  • 1 package (3 ounces) vanilla pudding mix (not instant)
  • 2 cups cooked Jasmati or jasmine rice
  • ¼ cup raisins
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg (or to taste)
  • 1 container (8 ounces) frozen whipped topping*, unthawed
  • ½ cup chopped pecans, toasted (optional)
  •  
    *Substitution: We’re not keen on frozen whipped topping—Cool Whip Original includes hydrogenated vegetable oil and high fructose corn syrup, among other ingredients. So we made fresh whipped cream instead. The substitution only works if you’ll be serving the bars immediately. On leftovers, it will go flat in the fridge; but you can revive the bars with more whipped cream.

     

    Preparation

    1. COMBINE egg and milk in a 2-quart saucepan. Whisk to combine.

    2. ADD pudding mix; continue whisking until dissolved. Stir in rice, raisins, cinnamon and nutmeg. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool pudding.

    3. POUR cooled pudding over cream cheese layer. Top with whipped topping; sprinkle with toasted pecans if desired. Chill until ready to serve.
     
    A TWIST ON RICE PUDDING

  • Tofu Rice Pudding
  • Adult Rice Pudding
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