These delicious rice bars are perfect for an on-the-go breakfast, snack or dessert! Made with Success® White Rice and a sweet and savory combination of pine nuts and fresh strawberries for you to enjoy.
Prepare rice according to package directions.
Cream jam, margarine, sugar, eggs, and extract. Sift turmeric, flour, baking powder, and baking soda.
Add rice to flour mixture. Mix thoroughly. Combine rice mixture with egg mixture. Fold in strawberries and nuts.
Spread batter into sprayed 9×13 inch baking pan. Bake at 350 ºF for 25 minutes.
Cool and cut into bars. Store the bars in the refrigerator.
After you try your hand at making these strawberry and nut rice bars you’ll never want to buy a box of granola bars again. Making your own rice bars is better all around for your self-esteem, your wallet and for your well-being.
You are in control of all of the ingredients you add! So you know that you’re getting your energy from the nuts and hearty rice, nutrients from the fresh fruit and sweet flavor of the jam and sugar. Make your bars more whole grain by using Success® Brown Rice.
The ingredients in this recipe make 36 small rice bars. Feel free to make these bars as large or small as you desire. Like we said, you’re in control here.
So now onto making these strawmatic delicacies!
First, just like you would when making cookies you need to blend the jam, margarine (or butter), sugar, eggs and lemon until it has a smooth consistency. In another bowl you’ll need to sift the dry ingredients together. Sifting is important as it will help the entire mix to blend more efficiently without any lumps of flour.
After the rice is added to the dry mixture, you will need to slowly add the dry ingredients to the wet mix. Add a little at a time and stir, continue until everything is well blended. Once you have your mix, fold in the fresh strawberries and nuts.
Note: Make sure to spray your pan before pouring your mixture in, this may seem obvious but it’s easy to forget. It will help you to take out your bars once they are done baking.