Last Saturday was our supper club dinner. This month's theme was rice. Everyone had to make a dish using rice, in any form....rice, rice flour, etc. I quickly claimed dessert and then jokingly said I'd make rice krispy treats. I do love them but they're not quite supper club caliber material! I didn't want to make rice pudding because I had made that for our Indian themed dinner a couple of months ago. I found this recipe on the Riceland Foods website. In the picture on their site it looked like the rice sunk to the bottom, almost like a crust, with the cheesecake on top. In mine, the rice stayed mixed with the cheesecake which gave it a texture that I didn't like. Everyone else seemed to enjoy the cheesecake and I did really like the praline sauce. This was something different but I probably won't be making it again.
recipe from Riceland.com
Yield: 16 servings
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup half-and-half
2 tsp. vanilla
2 cups cold cooked Riceland Plump & Tender Medium Grain Rice
1/2 cup margarine or butter
1 cup firmly packed brown sugar
2 Tbsp. light corn syrup
1/2 cup half-and-half
1 cup pecan halves
Heat oven to 325F. Spray 10-inch springform pan with nonstick cooking spray. In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating after each addition. Add 1 cup half-and-half and vanilla; beat until smooth. Stir in rice. Pour into prepared pan. Bake 50-60 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool cheesecake to room temperature on wire rack. Remove sides of pan. Refrigerate 1-2 hours. To prepare sauce, melt margarine in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil; boil 1 minute stirring constantly. Gradually stir in 1/2 cup half-and-half; return to a boil. Remove from heat; cool. Stir in pecans. Serve with cheesecake. (From our "Riceland Collection" cookbook)
Family Rating: 1 thumb up.