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Brown Rice Cookies

Cooking Instructions:

    • 2 cups cooked Lundberg® Brown Rice (short grain or long grain)
    • 1 1/2 teaspoons baking powder
    • 1/2 cup butter
    • 3/4 cup coconut
    • 3/4 cup sugar
    • 2 teaspoons cinnamon
    • 1 egg, beaten
    • 1 Tablespoon sugar
    • 1 teaspoon vanilla
    • 1 cup pecans or walnuts, finely chopped
    • 1 cup sifted flour

    Cream together butter and sugar. Add beaten egg, vanilla, mix well. Add sifted dry ingredients. Fold in cooked rice and coconut. In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats. Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture. Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color. Makes 2 dozen.

Rate this Recipe:

2.1
39

Comments 2

  1. wendy 11 Jul

    would be curious to now what was wrong with this recipe that it only seemed to get a 2.5 rating 6 times out of 6.... thanks
  2. Dale 05 Nov

    I changed it to gluten free by replacing the regular flour with all purpose gluten free flour. I skipped the nuts. They came out delicious, but are very fragile. Many gluten free cookies are fragile.

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