1 Sheet prepared pie crust
2 c Dry red wine
1 ts Ground cinnamon
2 lg Pears
— peeled, halved and cored 2 c Cooked rice
2 c Half-and-half
1/2 c Sugar
2 tb Butter or margarine
1/4 ts Salt
2 Eggs; beaten
1 ts Vanilla extract
1 tb Sugar
Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake at 450 F. for 8 to 10 minutes or until lightly browned; set aside. Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan. Cook over medium heat 12 to 15 minutes or until
slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture. Reduce oven temperature to 350 F.; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias