Spiced Rice Cookies With Mexican Chocolate Recipe

Name: Spiced Rice Cookies With Mexican Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3/4 cup white sugar; 3/4 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (optional); 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S(R) Ready Rice(R) Basmati; 1 cup chopped walnuts; 3 tablets Mexican chocolate (such as Chocolate Ibarra(R)), coarsely chopped

Servings: persons

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S(R) Ready Rice(R) Basmati
1 cup chopped walnuts
3 tablets Mexican chocolate (such as Chocolate Ibarra(R)), coarsely chopped

1
Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
2
Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
3
Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
4
Cover bowl with plastic wrap and refrigerate for 1 hour.
5
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
6
Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
7
Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.

1697

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup white sugar, 3/4 cup brown sugar, 2 eggs, and more.

Yes, Spiced Rice Cookies With Mexican Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Rice Cookies With Mexican Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions