One Tangy Lime Rice Pudding Squares topped with whipped cream on a small plate.

Tangy Lime Rice Pudding Squares

"Rice to the Rescue!" Recipe Contest Winner - Priscilla Yee

  • Servings
  • Serving Size
    1 bar


  • 2 cups gingersnap, crumbled
  • ⅓ cup butter, melted
  • 3 cups cooked medium grain rice
  • 2 cups milk
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh lime juice
  • 1 cup whipping cream, whipped
  • lime peel (optional)


  • Preheat oven to 350 degrees.
  • 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 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.

Nutrition Facts

  • Serving 1 bar
  • Calories 264
  • Total Fat 11g
  • Cholesterol 26mg
  • Sodium 126mg
  • Carbohydrates 38g
  • Protein 5g