RiceSelect™ Layered Rice Pudding  



Ingredients for crust:

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

Preparation: Combine all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13x9x2 inch-baking pan. Bake in preheat 350 degrees F. oven for 20 minutes or until lightly browned. Cool.
Ingredients for cream cheese layer:
1 (8 oz) package cream cheese (can use low-fat version)
1 ½ cups powdered sugar

Preparation: Combine all ingredients, beating until smooth. Spread over cooled crust.

Ingredients for rice pudding:
3 ½ cups milk
1 egg, beaten
1 (3 oz) vanilla pudding mix (not instant)
2 cups cooked RiceSelect™ Jasmati® Rice
¼ cup raisins
¼ teaspoon cinnamon
⅛ teaspoon nutmeg (or to taste)
1 (8 oz) container frozen whipped topping (unthawed)
½ cup chopped pecans, toasted (optional)


Combine egg and milk in 2-quart saucepan.

Whisk to combine; 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.

Pour cooled pudding over cream cheese layer.

Top with whipped topping; sprinkle with toasted pecans, if desired. 

Chill until ready to serve.

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