1 1/2 cups cooked rice
1 1/2 cups milk
1 teaspoon finely grated lemon zest
1 vanilla bean, split
1 refrigerated pie crust
1 large egg, separated
1/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/3 cup plus 2 tablespoons apricot fruit spread, divided use
2 tablespoons orange flavored liqueur
orange-peel rose for garnish
Cook rice, milk, lemon
zest and vanilla bean in medium saucepan over medium heat 20
to 25 minutes, until thick and creamy; stirring frequently. Remove
from heat; discard vanilla bean and cool.
Meanwhile, preheat oven
to 450 degrees F. Press pie crust into bottom and sides of 9-
to 9-1/2-inch tart pan with removable bottom. Prick bottom and
sides of crust with fork. Bake 4 to 5 minutes or until lightly
browned; cool. Reduce oven temperature to 350 degrees F.
Beat egg white with electric
mixer in small bowl until stiff peaks form; set aside. Beat butter
and sugar in medium bowl until light and fluffy; beat in egg
yolks and rice mixture. Fold in beaten egg white.
Spread 2 tablespoons fruit
spread on pie crust. Fill with rice mixture. Bake 30 to 35 minutes
or until filling is set. Let cool 15 minutes.
Heat remaining 1/3 cup
fruit spread and liqueur in small saucepan over medium heat 3
to 5 minutes or until thick and syrupy. Pour through sieve into
small bowl; spread on rice tart. Garnish tart with orange-peel
rose. Remove bottom and serve.
Makes 8 servings.
Nutrition Facts: Calories
322; % Daily Value*; Total Fat 16g; Cholesterol 45mg; Sodium
219mg; Total Carbohydrate 41g; Dietary Fiber 1g; Protein 5g
Recipe provided courtesy of the USA Rice Federation.
