Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
2 cups gingersnap crumbs
1/3 cup butter or margarine, melted
3 cups cooked medium grain rice
2 cups milk
1 14-ounce can sweetened condensed milk
1/2 cup fresh lime juice
1 cup whipping cream, whipped
lime peel (optional)
Crust: Combine gingersnap crumbs and melted butter in medium bowl; stir until blended. Press mixture along bottom and sides of 13x9x2-inch 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, if desired.