Refreshing Blueberry And Coconut Rice bars

This post was sponsored by USA Rice Canada. We were compensated monetarily but all opinions and experiences are our own. 

When the opportunity came up to create a recipe using rice Sue and I jumped at the chance. We love rice and eat it a lot. Like... a LOT lot. Why? Well, not only is it delicious and extremely versatile, its nutritious and low in calories (only 108 calories per half cup),  plus it's a source of B vitamins, phosphorus and zinc. Sue's favorite - brown rice - is also full of magnesium, selenium, manganese, and fiber (4 gr of fiber for 1 cup!). 

Not to mention, for those of us on a budget, it is very affordable. When I am meal prepping I make up a large batch and simply freeze the rice in single serving portions in bags. It freezes beautifully and is super handy - just pop it in the microwave and  *boom* good to go. 

I wanted to come up with a recipe that was different and fun. Obviously desserts or treats came to mind. I used sticky rice to create these tasty bars that are gluten free (rice is the original gluten-free grain), low sugar, and vegan! 

Healthy, refreshing, delicious, cheerful, and so purdy- What's not to love?!

Refreshing Blueberry And Coconut Rice Bars

Ingredients

3 cups uncooked sticky rice (sushi rice)

2 1/2 cups water

2 cups light coconut milk

3/4 cup coconut cream

1/3 cup maple syrup (or honey)

3 Tbsp lemon juice

Filling

2 cups blueberries

1 tsp cornstarch

1 Tbsp water

1/2 cup shredded, unsweetened coconut

Directions

Combine rice, water, and coconut milk in a large pot (or rice cooker). Bring to a boil, reduce heat, simmer for 20 minutes - until rice is done. 

Transfer cooked rice to a large bowl and add in coconut cream, maple syrup (or honey), and lemon juice.

Stir to combine. Set aside to cool.

While rice is cooling, prepare berries. In a medium saucepan over medium heat, place blueberries, cornstarch, and water. Cook and stir until berries have broken down and thickened, about 5 - 8 minutes. Mixture may still be a bit runny. 

Remove from heat and let cool. 

While everything is cooling, take the 1/2 cup of shredded coconut and pulse it in a blender or food processor until powdered (or very finely shredded)

When rice and berries are both cool continue with the bar. 

Sprinkle half of the powdered coconut into the bottom of a 9 X 13 pan lined with parchment paper.  

Top with half of the cooled rice mixture. Press the rice down firmly. 

Top with the cooled berries.

Then top with the remaining rice. Again, press the rice down firmly. 

Sprinkle with the remaining powdered coconut and press down lightly.

Chill, covered, for at least an hour, up to overnight. 

When the bar has chilled to firm up, use the parchment paper to remove the bar from the pan. Set on a cutting board and slice into squares.

Note - you can use your favorite berry in place of blueberries if you like. I also made this with raspberries and the color is lovely.

Store any leftovers in the fridge. 

Look at all that gooey goodness.

Basically the prettiest thing ever. 

You can go ahead and eat with your fingers! Warning - things may get a little messy. 

Or you can use a fork and be all prim and proper. 

However you decide to enjoy your treat, just remember there is no guilt attached! So much healthiness going on.... and tastiness. 

Be sure to pop over to USA Rice Canada (HERE) for more fabulous rice recipes and information on rice.