Recipe: Easter Rice Pie (crustless)

Easter Rice Pie (crustless)
Source: Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez

This crustless Easter pie was my grandmother's specialty. She never really liked pie crusts so she adapted her family recipe to suit her own tastes. 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 for Easter, We always do.

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

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