 | | Rice Pie |
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1 lb. Rice
1 1/2 stick butter
24 eggs
2 1/2 c. sugar
2 c. heavy cream
1 tbsp. pure vanilla extract
2 lb. Ricotta
1 tsp. Salt
Milk |
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| Instructions |
| Cook rice for 10 minutes with salt, drain. Add to rice enough milk to cover it. Add butter and continue cooking until rice is tender and milk is absorbed. Beat together eggs and sugar, then add heavy cream, vanilla, mix well, add ricotta, mix well with rice. Pour into two 9x13 inch pans or one 12-inch springform pan or three 9-inch pans. Bake at 350 degrees. Time depends on pans used. Center should be slightly shaky.
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