1.5 cups uncooked sticky rice
2 1/4 cups water
1 cup natural peanut butter
1 cup raspberry jam, fresh raspberries, or a mix of both
Cook your rice in a rice cooker or to package directions and let cool. Spread half of the ride onto a 9″ baking pan gently pressing it in.
Spread the peanut butter over the rice, then spread the preserves or berries on top.
Finish by gently pressing the remaining rice over the top
Set in the fridge then cut into squares and wrap. They can be kept in the freezer.
300 Cals, 9g Fat, 49g Carbs, 7g Protein
