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Rice Pie




Source of Recipe


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Recipe Introduction


The result is a delicious baked rice custard topped with
a sprinkle of cinnamon. Be sure to leave the rice a bit undercooked
when you make it. It will continue to cook in the pie. You can easily
double this recipe and make an 11x9-inch pan rice pie if you have a large
gathering.


List of Ingredients




2 cups water
1/2 cup rice
4 eggs
3/4 cup sugar
2 teaspoons vanilla
2 cups ricotta cheese
1 cup milk
2 teaspoons cinnamon



Recipe



In a medium saucepan, bring water to a boil over medium heat. Add rice.
Reduce heat to low and cook until al dente, about 20 minutes.

Remove from the heat, Drain rice and cool.

Preheat oven to 400F.

In an electric mixer on medium speed, beat eggs. Add sugar and vanilla,
Add ricotta and beat until smooth.

Stir in milk and cooled rice. Pour into ungreased 9-inch round cake
pan. Sprinkle cinnamon on top of rice mixture. Carefully place in oven,

Bake for 50 to 55 minutes or until center is just about set.

Remove pie from the oven. Cool on wire cooling rack. Refrigerate until
serving. Serve chilled.

Yield: one 9-inch pie, about 12 servings