Italian Rice Pie
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- 1 1/2 c
- 2 lb
- ricotta cheese
- 1 tsp
- 1 pt
- heavy whipping cream
- 1 c
- cooked non-instant rice, cooled
- (29 ounce) can crushed pineapple (drained)
1Beat eggs in very large bowl.
2Add sugar and mix well.
3Stir in cheese and vanilla until smooth and creamy.
4Add heavy cream and stir.
5Fold in cooled, cooked rice and then drained pineapple.
6Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
7Bake@325* oven for 1 hour.
8Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
9Refrigerate after throughly cooled.