italian rice pie

i got this from allrecipes.com
yields six servings
ingredients
9 eggs
1 1/2 cup white sugar
2 pounds ricotta cheese
1 tsp vanilla extract
2 cups heavy whipping cream
1 cup cooked rice
1 (15 9z) can crushed pineapplie, drained

beat eggs in a very large bowl. add sugar, mixing well. stir in cheese and vanilla until smooth and creamy. add heavy cream and stir. fold in cooked rice and crushed pineapple

pour into a 9 x 13 inch buttered pan

bake at 325 deg for one hour. check by inserting clean knife into center. if the pie is done the knife will come out clean. top shoulod be golden brown.

refrigerate until thoroughly cooled.

it says that this is a traditional easter dessert. i made this last week and it was excellent.


the wife of a co worker shared this recipe with me after i had tasted a piece of her teramisu
which by the way was the best i have ever eaten.

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 tsp vanilla extract
1 pound mescarpone cheese
2 cups strong coffee (not expresso) at room temperature
4 tbls rum
2 (3 oz.) packages ladyfinger cookies
1 tbl unsweetened cocoa powder

in a medium saucepan, whisk together egg yolks and sugar until well blended. whisk in milk and cook over medium hneat, stirring constantly until mixtujre boils. boil gently for 1 minute, remove from heat and allow to cool slightly. cover tightly and chill in refrigerator 1 hour.

in a medium bowl, beat cream with vanilla until stiff peaks form. whisk mascarpone into yolk mixture until smooth

in a small bowl, combine coffee and rum. dip ladyfingers into the coffee and rum mixture (quickly, or they will fall apart)

arrange half of soaked ladyfingers in bottom of a 7 x 11 inch dish. spread half of mascarpone mixture over ladyfingers then half of whipped cream over that. repeat layers and sprinkle with cocoa. cover and refrigerate 4 to 6 hours, until set.

i hope you get to try this. it only takes about 1/2 hours to prepare.