- 10
- 30 mins
- 90 mins
Ingredients
- Ingredients
- 1 1/3 1 1/3
- c
- cooked rice, cooled/room temp. (recommend: arborio)
- 3/4 3/4
- c
- sugar
- 2/3 2/3
- c
- ricotta cheese (recommend: sorrento velvety smooth whole milk ricotta)
- 4 4
- eggs
- 1/2 1/2
- qt
- half & half
- 1 1
- tsp
- vanilla
- 1/2 1/2
- tsp
- lemon juice, fresh
- 2 2
- dash(es)
- cinnamon(1 dash in batter, 1 dash on top)
- 1 1
- 9 " pie crust (homemade or pillsbury refrigerated pie crust)
Preparation
Step 1
Directions
1
Preheat oven to 450 degrees. Line a 9" deep dish pie dish with dough.(Recommend deep dish as this is a lot of filling and will come very close to top. If using a more shallow pie dish, use a 10")
2
Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
3
Pour filling into crust and sprinkle lightly dash of cinnamon on top.
4
Bake at 450 degrees for 10 minutes. Lower temp. to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly towards center(will set up when cool). Let cool completely. Serve chilled or room temp.