Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees F. for 25 minutes or until thoroughly heated. Serve warm. Microwave Oven Instructions: Prepare as directed using 2-quart microproof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (38%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 9.2mg||3 %|
|Sodium 14.2mg||0 %|
|Potassium 184.3mg||5 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 41.1g|
|Protein 3.4g||5 %|
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Calories per serving: 302
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