1 1/4 cups ripe rice
1/2 cup margarine
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup marshmallow creme
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine and brown sugar. Stir until smooth. Gradually mix in the egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually beat into the creamed mixture until just blended. Drop by rounded spoonfuls onto cookie sheets.
Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Watch closely, if the tops of your cookies burst during baking. Cut into squares or squares to serve.