Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Italian Rice Pudding/Riccota Pie

My mother’s recipe.

1/2 cup of rice (boil with a dash of salt).
2-3 cans canned cream (Carnation evaporated milk, not condensed milk).
Beat 6-12 eggs in a bowl, add cream, add rice & sugar (1 cup/or to taste).
I tsp. vanilla.
I lb. Ricotta cheese.
Mix well and place in baking pan.
Fill baking pan to top with canned cream.
Bake approx. I hour
20 min. @ 450 deg.
20 min. @ 400 deg.
20 min. @ 350 deg. until slightly firm

Recipe may have to be tweaked, but above is verbatim from her recipe book.

Hmmm, sounds really tasty and simple. I love ricotta cheese and will try to cook this one during weekend for sure. Thank you for sharing

When my kids were still here, I made rice puddin pretty regularly.

It was stove top and no cheese. That looks good though!

It does look good; I wanna try but I can't imagine not adding a little cinnamon, raisins and nutmeg atop it at the end.