6 tablespoons butter or
margarine, divided use
1 1/2 cups graham cracker crumbs
2/3 cup granulated sugar, divided use
1 1/2 cups fresh or frozen cranberries, chopped
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans, toasted
3 cups cooked rice
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup chocolate syrup
2 large eggs, beaten
1 teaspoon vanilla extract
1/4 cup sweetened flaked coconut
1/2 cup whipping cream, whipped
Melt 5 tablespoons butter;
stir in crumbs and 1/3 cup sugar. Press onto bottom of 9-inch
springform pan. Spread cranberries over crust. Sprinkle with
brown sugar and nuts.
Combine rice, milk, salt,
remaining 1 tablespoon butter and sugar in medium saucepan. Bring
to a boil. Cook over medium heat 20 minutes, or until thick and
creamy, stirring frequently.
Blend chocolate syrup,
eggs and vanilla; add to rice mixture.
Pour over prepared crust.
Sprinkle with coconut.
Bake at 350 degrees F.
for 45 minutes, or until knife inserted in center comes out clean.
Serve warm or chilled,
topped with whipped cream.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
