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Archive for February 20, 2014

RECIPE: Layered Rice Pudding Bars

Here’s something new for rice pudding lovers: Rice pudding is combined with a cheesecake-like layer with a pecan shortbread-type crust. What temptation!

Thanks to RiceSelect for the recipe. The recipe uses Jasmati rice, a Texas-grown jasmine rice that has the same fragrant aroma as Thai jasmine rice (which you can substitute).

Jasmine is the go-to rice for any Asian cuisine or rice dessert. Check out the different types of rice.

Prep time is 20 minutes, cooking time is 20 minutes; the yield is 18 bars.


Ingredients for Crust

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

    1. PREHEAT oven to 350°F.



    Another way to enjoy rice pudding! Photo courtesy RiceSelect.

    2. COMBINE all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13 x 9 x 2-inch baking pan. Bake for 20 minutes or until lightly browned. Cool.
    Ingredients For Cream Cheese Layer

  • 1 package (8 ounces) cream cheese (you can use lowfat)
  • 1½ cups powdered sugar

    1. COMBINE all ingredients, beating until smooth. Spread over cooled crust.


    Texmati Ricetec

    Jasmine rice, grown in the U.S. by
    RiceSelect, is branded as Jasmati. Photo
    courtesy RiceSelect.


    Ingredients For Rice Pudding

  • 3½ cups milk
  • 1 egg, beaten
  • 1 package (3 ounces) vanilla pudding mix (not instant)
  • 2 cups cooked Jasmati or jasmine rice
  • ¼ cup raisins
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg (or to taste)
  • 1 container (8 ounces) frozen whipped topping*, unthawed
  • ½ cup chopped pecans, toasted (optional)
    *Substitution: We’re not keen on frozen whipped topping—Cool Whip Original includes hydrogenated vegetable oil and high fructose corn syrup, among other ingredients. So we made fresh whipped cream instead. The substitution only works if you’ll be serving the bars immediately. On leftovers, it will go flat in the fridge; but you can revive the bars with more whipped cream.



    1. COMBINE egg and milk in a 2-quart saucepan. Whisk to combine.

    2. 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.

    3. POUR cooled pudding over cream cheese layer. Top with whipped topping; sprinkle with toasted pecans if desired. Chill until ready to serve.

  • Tofu Rice Pudding
  • Adult Rice Pudding

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    TIP OF THE DAY: Garlic Oil

    Boyajian was a pioneer in infused oils and vinegars, introducing its delicious condiments to the marketplace some 25 years ago. From the beginning, their basil oil, chile oil, garlic oil, oregano oil and rosemary oil added zing to our everyday cooking—pure olive oil infused with fresh herbs.

    Moving with the times, Boyajian has added chipotle, habanero, jalapeño, roasted chili and scallion oils. (Alas, our beloved wasabi oil, the easiest way to make wasabi mashed potatoes, has been discontinued.)

    Not everyone has an ongoing need for oregano oil or chipotle oil, but one that you can count on using every day is garlic oil. For some people, it’s a pantry essential.
    Appetizers & Snacks

  • Bread: Add herbs to create a dipping oil for baguette or pita slices or crudités
  • Dips: Add a dash to guacamole, hummus, or yogurt dip


    You can use garlic oil in just about every savory dish. Photo courtesy King Arthur Flour.


  • Fish & Seafood: As a seasoning, cooking oil or garnishing oil, garlic oil goes great with grilled salmon, swordfish, shrimp and other favorites.
  • Meats: Rub on beef, lamb, pork or poultry before roasting or grilling.
  • Main Salads: Top a salad of raw and roasted veggies and lean protein with an egg fried in garlic oil.
  • Pizza: Drizzle on pizza, hot from the oven.


    For simply smashing mashed potatoes, mash
    with garlic oil, then add minced chives or
    rosemary. Photo courtesy McCormick.



  • Flatbread & Garlic Bread: Drizzle or brush on
  • Grains: Use garlic oil as a dressing for whole grains, like farro or quinoa
  • Starches: Use garlic oil in place of butter in mashed potatoes or drizzle over rice instead of a pat of butter
  • Vegetables: Drizzle over roasted cauliflower, sauteed kale or other veggies

    Find many more recipes at



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