Charlene's Recipe

Confetti Rice wedges

Category: Kids cooking

Serves 2

2 cups cold cooked long grain white rice
1/4 cup herb and garlic spreadable cream cheese
1/3 cup frozen kernel corn
1/4 cup chopped red pepper
1/4 cup grated peeled carrot
1/4 cup grated un-peeled English cucumber

Line 1 of the pans with plastic wrap. Set aside. Put the rice and cream cheese into the large bowl. Stir until well mixed.
Put the corn into the small bowl. Microwave, covered, on high for about 1 minute until the corn is cooked. Add it to the rice mixture.
Add the remaining 3 ingredients. Stir well. Put the rice mixture into the pan lined with plastic wrap. Cover with another sheet of plastic wrap directly on the surface. Flatten the rice mixture with your hands. Set the bottom of the other pan on top. Put the cans in the pan for weight. Chill in the refrigerator for 2 hours. Remove the top sheet of plastic wrap. Place the cutting board on the pan with the rice mixture. Holding the pan and cutting board together, flip them carefully so the rice mixture will come out on top of the board without breaking. Remove the plastic wrap. Cut into 2 squares. Cut each square in half diagonally for a total of 4 triangles.