Grandma's Baked Rice Custard |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 20 |
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While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat. Ingredients:
14 eggs, lightly beaten |
1-1/2 cups sugar |
4 cups whole milk |
1 carton (15 ounces) ricotta cheese |
1-1/2 cups cooked rice |
1 can (8 ounces) crushed pineapple, undrained |
1 cup evaporated milk |
3 teaspoons vanilla extract |
ground cinnamon |
Directions:
1. In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13-in. x 9-in. baking dish and a greased 11-in. x 7-in. baking dish. Sprinkle with cinnamon.
2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers. Yield: 20-22 servings.
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