Preparation / Directions:
To prepare crust, spray an 8-inch pie plate with nonstick cooking spray. In medium saucepan, bring 2 1/2 cups water to a boil; add rice. Reduce heat to low; simmer, covered, 50 minutes, or until rice is tender. Remove from heat. Preheat oven to 440 degrees. Add eggs and sugar to rice mixture; stir to mix well. Spoon rice mixture into prepared pie plate. With rubber spatula, press rice mixture evenly on bottom and up the sides of plate. Bake 10 - 15 minutes, or until firm and slightly golden; let cool completely. To prepare filling, in food processor, combine 1 1/2 cups of the strawberries, the cornstarch and juice; puree until smooth. In small saucepan, bring strawberry puree to a boil; reduce heat to low. Cook, stirring frequently, 3 minutes, or until puree is thickened. Remove from heat; stir in sweetener and food coloring, if using. Let cool. Meanwhile, arrange the remaining strawberry slices over rice crust; spoon cooled puree over berries. Refrigerate, covered, until firm.
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