Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
3 cups cooked rice
1/4 cup sugar
1 egg, beaten
1 8-ounce package light cream cheese, softened
1/4 cup plain nonfat yogurt
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/3 cup low-sugar apricot or peach spread
2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)
Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioners’sugarand vanilla; beat until well blended. Spread over crust.
Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.