1 lb. Rice
1 1/2 stick butter
24 eggs
2-1/2 c. sugar
2 c. heavy cream
1 tbsp. pure vanilla extract
2 lb. Ricotta
1 tsp. Salt
Milk
Cook rice for 10 minutes
with salt, drain. Add to rice enough milk to cover it. Add
butter and continue cooking until rice is tender and milk is
absorbed. Beat together eggs and sugar, then add heavy cream,
vanilla, mix well, add ricotta, mix well with rice. Pour into
two 9x13 inch pans or one 12-inch springform pan or three 9-inch
pans. Bake at 350 degrees. Time depends on pans used. Center
should be slightly shaky.
