- 2 cups uncooked small or medium grain “sticky” rice
- 1 cup sliced almonds
- 1 cup chopped dried dates
- 3 TBS honey
Prepare rice according to package directions. Toast almond slices in an oven or toaster oven at 350 degrees for 8 –10 minutes. Mix almonds, dates and rice in a bowl. Add honey and stir thoroughly. Pour mixture into an 8-inch parchment-lined pan and pack tightly, forming an even surface. Refrigerate overnight to cool and harden before slicing into bars.