Combine cooked rice, sugar and eggs. Press into greased 12” pizza pan or 10” pie pan. Bake 350 degrees for 10 minutes. Cool.

Beat cream cheese and sour cream in medium bowl until light and fluffy. Add sugar and vanilla and beat until well blended. Spread over crust.

Heat preserves with 1 Tbl. water in small saucepan. Cool and spread 1/2 glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Refrigerate for 1/2 hour before serving.

Serves 8.

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