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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Although typically made at Easter, this is also good for any holiday dessert. Ingredients:
2 cups milk or part milk and part cream |
2 cups cooked white rice (not instant) |
2 tsp. vanilla or lemon |
1 lb. ricotta cheese |
1 doz. eggs |
1 and 1/2 cup sugar |
1 16 oz. can crushed pineapple, very well drained |
optional |
instead of the pineapple, one can add, finely chopped candied citron |
Directions:
1. Beat eggs well; add milk, ricotta, vanilla and sugar, beating well after each ingredient is added.
2. Stir in rice and pineapple, mixing by hand.
3. Pour into a butter oblong glass baking dish ( 9 x 13 ) and place in a larger pan filled with water( water bath )
4. Bake at 350 degrees for 1 1/2 hours or until set and jiggles like a custard
5. Remove to rack to cool completely
6. Chill well
7. serve pieces with dessert berry sauce, fruit sauce or even with powdered sugar
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