Ingredients
- 2 cups cooked Jasmati® Rice
- 3 1/2 cups milk
- 1 egg, beaten
- 1 (3 oz) vanilla pudding mix (not instant)
- 1/4 cup raisins
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg (or to taste)
- 1 (8 oz) container frozen whipped topping (unthawed)
- 1/2 cup pecans, toasted, chopped (optional)
- Crust
- 1/2 cup butter
- 1 cup flour
- 2 tablespoons powdered sugar
- 1/2 cup pecans, chopped
- Cream Cheese Layer
- 1 (8 oz) package cream cheese
- 1 1/2 cups powdered sugar
Preparation
Crust- Combine all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13X9x2 inch baking pan.
- Bake in preheated 350 degree F oven for 20 minutes or until lightly browned. Cool.
- Combine all ingredients beating until smooth. Spread over cooled crust.
- Combine egg and milk in 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.
Preparation Time: 20 minutes
Yield: 18 person(s)
Cooking Time: 20 minutes
