Cranberry Pear Rice Crisp
| 3 cups | cooked brown or white U.S. rice | 750 mL |
| 2 cups | diced, peeled cored pears | 500 mL |
| 1 cup | chopped cranberries (fresh or frozen) | 250 mL |
| 2/3 cup | packed brown sugar, divided | 150 mL |
| 1/3 cup | all-purpose flour, divided | 75 mL |
| 1/4 cup | rolled oats (not instant) | 60 mL |
| 1/4 cup | butter or margarine | 60 mL |
| 1/4 cup | chopped California Walnuts | 60 mL |
| 1/4 cup | flaked coconut | 60 mL |
| Table or cereal cream (optional) |
In lightly greased 2-quart (2 L) baking dish combine rice, pears, cranberries, 1/3 cup (75 mL) of the sugar and 2 tbsp (30 mL) of the flour; set aside. In medium bowl, combine remaining sugar, flour and oats. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts and coconut; sprinkle over rice mixture. Bake in 375°F (190°C) oven for 25 minutes or until topping is lightly browned.
Makes 6 to 8 Servings.
Source www.riceinfo.com
(10 votes, average: 4.10 out of 5)
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