Makes 12 servings.

Ingredients Edit

Directions Edit

  1. Melt 5 tablespoons butter; stir in crumbs and ⅓ cup sugar.
  2. Press onto bottom of 9-inch spring-form pan.
  3. Spread cranberries over crust.
  4. Sprinkle with brown sugar and nuts.
  5. Combine rice, milk, salt, remaining 1 tablespoon butter and sugar in medium saucepan.
  6. Bring to a boil.
  7. Cook over medium heat 20 minutes, or until thick and creamy, stirring frequently.
  8. Blend chocolate syrup, eggs and vanilla; add to rice mixture.
  9. Pour over prepared crust.
  10. Sprinkle with coconut.
  11. Bake at 350°F for 45 minutes, or until knife inserted in center comes out clean.
  12. Serve warm or chilled, topped with whipped cream.

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