Ingredients
-
3 cups cooked Lowell
Farms Jasmine Rice
(white)
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2 cups gingersnap crumbs
-
1/3 cup butter or margarine,
melted
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2 cups milk
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1 14 oz. can sweetened condensed milk
-
1/2 cup fresh lime juice
-
1 cup whipping cream,
whipped
-
lime peel (optional)
Directions
Crust: Combine gingersnap crumbs and melted butter in
medium bowl; stir until blended. Press mixture along
bottom and sides of 13x9x2" baking dish. Bake at 350
degrees for 10 minutes.
Filling: Combine rice, milk and sweetened condensed
milk in 2-quart saucepan. Cook over medium heat until
thick and creamy (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.
Serves 10-12
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