8 eggs
1 1/2 c. rice, cooked and cooled
3 lbs. ricotta
1 3/4 c. sugar
1 tsp. vanilla
2 (9-inch) unbaked pie shells
Cinnamon

Preheat oven to 350 degrees. In a large bowl, beat the eggs; add the rice, ricotta, sugar, and vanilla; stir thoroughly. Turn the mixture into the pie shells and sprinkle with cinnamon. Bake for 1 hour.