Ingredients:
- 3 cups cooked Riceland jasmine or long grain white rice
- 2 eggs
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup raspberry preserves
- ¼ cup sliced almonds
- Powdered sugar for dusting
Instructions:
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper.
- In a bowl combine rice, eggs, sugar, butter, vanilla, almond extract, almond flour, baking powder, and salt.
- Press mixture evenly into the prepared pan.
- Spread raspberry preserves over the rice mixture.
- Sprinkle sliced almonds over the top.
- Bake for 30–35 minutes until set and lightly golden.
- Allow to cool completely before cutting into bars.
Notes:
- Substitute strawberry or cherry preserves for variety.
- Add white chocolate drizzle for a bakery-style finish.
- These bars hold well for 3 days refrigerated.
