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Fruit Pizza

Fruit Pizza dessert


3 cups cold cooked Riceland Plump & Tender Medium Grain Rice
2 egg whites
1/4 cup sugar
1 container (8 oz.) light process cream cheese spread
1/3 cup sugar
1/2 tsp. vanilla
2-3 cups fresh fruit (sliced strawberries, kiwifruit, oranges or blueberries)
1/4 cup apricot preserves
1 Tbsp. water


  1. Heat oven to 350F. Spray 12-inch pizza pan with nonstick cooking spray. In large bowl, combine rice, egg whites and 1/4 cup sugar; mix well. Press into prepared pan. Bake 10-15 minutes or until set. Cool completely.
  2. In small bowl, beat cream cheese, 1/3 cup sugar and vanilla until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. In small saucepan, heat preserves and water over low heat until melted. Strain; cool. Brush over fruit. Refrigerate at least 1 hour before serving. (From our "Riceland Collection" cookbook)