Tangy Lime Rice Pudding Squares

Combine gingersnap crumbs and melted butter in a bowl, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.

Bake the crust at 350°F for 8 minutes until lightly set, then remove from oven and let cool slightly while preparing the filling.

Whisk together the cooked rice, milk, and sweetened condensed milk in a large bowl until well combined and smooth.

Stir in the fresh lime juice until fully incorporated, ensuring no lumps remain in the rice mixture.

Gently fold the whipped cream into the rice mixture using a spatula, working carefully to maintain the airiness of the cream while achieving an even distribution.

Pour the lime rice pudding mixture over the cooled crust, spreading it evenly to all edges with an offset spatula or the back of a spoon.

Bake at 325°F for 15 to 17 minutes until the filling is set but still slightly jiggly in the center when gently shaken.

Remove from the oven and allow to cool to room temperature on a wire rack, approximately 30 minutes.

Refrigerate for at least 2 hours until thoroughly chilled before cutting into squares.

Cut into 12 to 16 squares using a sharp, dry knife, wiping the blade between cuts for clean edges. Garnish with lime peel if desired and serve cold.